Pate de Coing

Ingredients

Instructions

1. 1

   Lightly oil a small loaf tin, mini terrine mould, or shallow container and line it with baking paper for easy unmoulding. This will help the quince paste release cleanly once set.

2. 2

   Put the quince, water, and lemon juice in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 20-25 minutes, partially covered, until the quince is completely tender and can be crushed easily with a spoon. If the pan looks dry before the fruit softens, add a small splash of water.

3. 3

   Drain the quince well, reserving only 2-3 tablespoons of the cooking liquid. Puree the fruit until completely smooth using a stick blender or food processor. For the best beginner-friendly texture, scrape down the sides and blend thoroughly so no lumps remain.

4. 4

   Return the quince puree to a wide saucepan over low heat. Add the sugar and the reserved cooking liquid, then stir until the sugar dissolves. Cook, stirring frequently with a heatproof spatula, for 20-25 minutes until the mixture becomes very thick, darker amber-pink, and starts to pull away from the sides of the pan. It should leave a clear trail when you drag the spatula across the bottom; this is the key sign that it will set properly.

5. 5

   Scrape the hot paste into the prepared tin and smooth the top with a spatula. Let it cool at room temperature for about 10 minutes, then refrigerate until firm enough to slice. For a neat finish, unmould once fully cool and cut into batons or squares. Serve with cheese, bread, or crackers.

Nutrition per serving

Notes

• •Quince is naturally high in pectin, so this paste sets without added gelling agents.
• •A wider pan speeds up the final reduction, which helps keep the recipe within 60 minutes.
• •If you want a firmer, more traditional texture, chill longer before slicing.
• •Excellent with Manchego, Comte, aged goat cheese, or blue cheese on a board.
• •Store covered in the refrigerator for up to 2 weeks.

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