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Quince Paste

Courses: Sauces

Recipe Ingredients

3 lbs 1362g / 48ozQuince - peeled, cored,
  And quartered (peels and cores reserved)
2 cups 396g / 13ozSugar
1/4 cup 59mlWater

Recipe Instructions

Wrap quince peels and cores in cheesecloth and tie to secure well. In a saucepan combine bundle of peels along with quinces, sugar and water and cook over medium heat until mixture comes to a simmer. Reduce heat to low and continue to cook until quinces are very soft, about 1 1/2 hours. Remove from heat.

Preheat oven to 175 degrees. Discard cheesecloth bundle and transfer cooked quinces to the bowl of a food processor and process until smooth. Transfer mixture to a small baking dish or loaf pan and dry paste in the oven for 15 hours. (This drying procedure can be spread over several days.)

This recipe yields 2 to 3 cups.

ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A37) - from the - TV FOOD NETWORK


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