Quince paste

Quince paste

By
From
Sicily
Serves
12–14

If you look around antiques markets in Sicily, you will see rough moulds made from clay which were used to make cotognata, quince cheese or paste. They had designs and initials on them to decorate the finished cheese. Sweet quince with mature pecorino and the Almond & Pecorino Biscuits is a lovely way to finish a meal.

Ingredients

Quantity Ingredient
3 large quinces
5 litres water
800g caster sugar

Method

  1. Peel, core and chop the quinces into roughly 4 cm cubes. Put them into a large saucepan and cover with the water. Bring to the boil, then reduce the heat. Continue to cook until the quinces become soft, around 45 minutes. To achieve a deep pink colour to the finished paste, allow the quinces to stand in the water overnight.
  2. Drain and purée the quince flesh with a blender and then pass through a sieve. For every kilo of purée you will need to add 800 g sugar. Put the sugar and quince purée together in a large saucepan and stir frequently over a low heat until the sugar dissolves and the mixture has reduced to a thick paste. This could take up to 1 hour. If a skin forms over the surface, discard this. The mixture is ready when a spoon drawn across the top leaves a trail.
  3. Pour the mixture into a lined small loaf tin and leave at room temperature overnight. The following day turn out of the loaf tin and eat straight away, or keep the paste in an airtight tin for up to a month.
Tags:
Italy
Italian
Sicily
Sicilian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again