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Quince Paste (Pâte de Coing) with Vanilla
A traditional French quince paste flavored with Madagascar vanilla. The fruit is cooked down with sugar, set to a firm jelly, cut into bite‑size pieces and rolled in granulated sugar. It keeps for months in the fridge and makes a perfect accompaniment to cheese, desserts or a sweet snack.
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Cost Breakdown
Critical Success Points
- • Prepare the quince (step 1) – safe handling of a very firm fruit
- • Boil the quince until tender (step 2) – ensures proper texture
- • Cook with sugar and vanilla until the mixture pulls away from the pot (step 5) – determines final firmness
- • Cool and set for at least overnight (step 7) – essential for slicing
Safety Warnings
- • Hot sugar can cause severe burns – handle the pot with oven mitts
- • The quince is very firm; use a sharp knife and keep fingers clear of the blade
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