- Prep time
- 20 minutes PT20M
- Cook time
- 2 hours PT2H
- 1½ pounds
Commonly eaten with crackers or served as part of a cheese platter, quince paste can also be used as a sandwich spread, served as an accompaniment to a roast or even eaten rolled in sugar like candy.
- 36 ounces quince, large diced
- 3 cups sugar
- 1 cup water
- 4 strips lemon peel
- 3 strips orange peel
- 10 pieces allspice, wrapped in cheese cloth
Place all ingredients into a heavy-bottomed sauce pot. Bring to a boil, then simmer partially covered for 1½ hours or until the quince has broken down and changed color from white to pink.
Remove the allspice and discard. Place all of the remaining ingredients in a food processor and puree until smooth. Strain through a fine mesh strainer and place back into the sauce pot.
Cook until the quince puree reaches 225°F. The finished texture can be adjusted by cooking to a higher temperature for a firmer paste, or a lower temperature for a softer paste, depending on preference.
Pour hot quince paste into a dish to a depth of about 1½ inches, then cool to room temperature. Turn out and wrap in plastic to store for up to 10 days.