Quince pâte de fruit

Quince pâte de fruit

By
From
Atelier Confectionery
Makes
6
Prep
15 mins
Cooking time
150 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
1kg quince, peeled, cored and cut into chunks
1 lemon, juiced
580g granulated sugar
10g pectin powder
100g caster sugar, for dusting

Method

  1. Lightly oil six 125 ml dariole moulds.
  2. Place the quince in a pan, cover with water and add the lemon juice. Bring to the boil, then reduce the heat and simmer for 20–30 minutes until the quince is soft and tender. Drain the quince and blitz in a food processor to a purée. The mixture should measure 500 ml.
  3. Place half the granulated sugar and the pectin powder in a small bowl and mix thoroughly.
  4. Combine the quince purée and the remaining granulated sugar in a heavy-based saucepan and put onto the heat. Stir until the sugar has dissolved, then whisk in the sugar and pectin mix.
  5. Bring the mixture to the boil. Reduce the heat and keep the mixture constantly simmering, stirring all the time, until the mixture becomes a thick paste and comes away from the sides of the saucepan. This will take about 1¾–2 hours.
  6. Remove the pan from the heat and leave to cool slightly. Spoon the mixture into the prepared moulds and leave to cool completely. Cover with more plastic wrap and leave to set, preferably overnight.
  7. Once firm, unmould the pâte de fruit and serve with cheese or cut into small cubes and dust with caster sugar, if desired, to create sweets. Store in an airtight container in the refrigerator for up to 6 months.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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