Quince Paste
Ingredients
Directions
Make the syrup
Boil sugar with water until it reaches the blow stage.
Make the paste
Mix the boiled sugar with the fruit pulp.
Evaporate the mixture in a water bath to the desired consistency.
Blanch and add the fruit kernels just before removing from heat.
Set and dry
Pour the mixture into molds or hoops.
Dry the molds in the stove, turning them to dry both sides.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fruit pulp
- Provides the main flavor and natural pectin that helps the paste set firm.
- Sugar
- Adds sweetness and, as it concentrates, helps the paste thicken and hold its shape.
The step that matters
Evaporating to the desired consistency. As water evaporates, sugar and pectin concentrate and the paste firms as it cools. Stopping too early leaves a soft paste that will not hold its shape, while cooking too long makes it dry, stiff and prone to crumbling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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