Transform ripe quinces into a delightful quince paste with this simple recipe that highlights the fruit’s natural sweetness and rich flavor. Infused with the warm aroma of vanilla and the fresh zest of lemon, this treat is cooked to perfection until it achieves a beautifully smooth and orange-reddish hue. Perfect for pairing with cheeses or enjoying on its own, this quince paste is both a flavorful addition to your pantry and a testament to the art of slow cooking.
Ingredients:
- 4 lbs ripe quince, peeled, cored, and chopped
- 4 cups sugar
- Water (enough to cover the quince)
- 1 vanilla pod
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions:
- Wash the quince thoroughly to remove any fuzz from their skin. Peel, core, and chop the quince into small chunks.
- Place the chopped quince in a large pot and add enough water to just cover them. Add the vanilla pod (split and seeds scraped), lemon zest, and lemon juice. Bring the water to a boil, then let it simmer until the quince becomes soft and tender, about 30-40 minutes due to the increased quantity.
- Drain the quinces and reserve the cooking liquid. Remove the vanilla pod. Use a food processor or blender to puree the quinces until smooth. Add a bit of the reserved liquid if needed to achieve a smooth consistency.
- Add the 4 cups of sugar to the quince puree. Cook over low heat, stirring frequently, until the mixture thickens and changes to an orange-reddish color. This takes 2-3 hours.
- Line a baking dish with parchment paper. Pour the quince paste into the lined dish and smooth the top with a spatula. Allow it to cool at room temperature, then refrigerate for a few hours or overnight until it becomes firm.
- Once set, invert the paste onto a cutting board and remove the parchment paper. Cut into desired portions or shape. Store the quince paste in an airtight container and keep it in the refrigerator, where it can last for several weeks.
Aprile's Kitchen 