Quince Paste (Pâte de Coing) with Vanilla

Ingredients

• 1.5 kg Quince (coing) (Firm, aromatic fruit; best in autumn. Wash, quarter, core, peel and cut into pieces.)
• 2 tablespoons Lemon juice (Prevents the quince pieces from turning brown while they sit.)
• 4 cups Water (For boiling the quince pieces; enough to fully cover them.)
• 1.1 kg Granulated sugar (Use 750 g sugar per 1 kg of quince puree. Adjust proportionally to the weight of your puree.)
• 1 bean Vanilla bean (Madagascar) (Split lengthwise and scrape seeds; add both seeds and pod for maximum flavor.)
• 200 g Granulated sugar (for coating) (To roll the finished quince pieces, giving a sparkling finish.)

Instructions

1. Prepare the quince

   Wash the quince, cut each fruit into quarters, remove the hard core and seeds, peel the quarters, then cut the flesh into bite‑size pieces. Place the pieces in a bowl of water mixed with the lemon juice to keep them from browning.

   Time: PT15M

2. Boil the quince pieces

   Transfer the quince pieces to a large pot, add enough water to cover them, bring to a boil over medium heat, then simmer 15–20 minutes, stirring occasionally, until the fruit is very tender and a knife slides in easily.

   Time: PT20M

   Temperature: medium heat

3. Drain and puree

   Drain the cooked quince pieces well, then place them in a blender or food processor. Blend until you obtain a completely smooth puree.

   Time: PT5M

4. Weigh the puree and calculate sugar

   Weigh the puree on a kitchen scale. For every kilogram of puree, you need 750 g of granulated sugar. Multiply accordingly (e.g., 1.5 kg puree → 1.1 kg sugar).

   Time: PT2M

5. Cook with sugar and vanilla

   Return the puree to the large pot, add the measured sugar, split the vanilla bean lengthwise, scrape the seeds into the pot and also add the pod. Stir to combine and cook over medium heat, stirring continuously for 25–30 minutes, until the mixture thickens and pulls away from the sides of the pot.

   Time: PT30M

   Temperature: medium heat

6. Transfer to a dish

   Remove the pot from the heat, discard the vanilla pod, and pour the thickened paste into a rectangular baking dish lined with parchment paper. Smooth the surface with a spatula.

   Time: PT5M

7. Cool and set

   Cover the dish with plastic wrap and let it sit at room temperature for at least one night (12–24 hours) until the paste is firm and can be cut cleanly.

   Time: PT12H

8. Cut and coat with sugar

   Unwrap the set paste, lift it onto a cutting board and cut into desired shapes (traditionally small rectangles or diamonds) with a very sharp knife. Toss each piece in the extra granulated sugar to coat all sides.

   Time: PT15M

9. Store

   Place the sugared quince pieces in an airtight container, separating layers with parchment paper. Store in the refrigerator for up to three months; they can also be frozen for longer storage.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Quince (coing): Pear (for texture, but flavor will differ)
• Instead of Lemon juice: Lime juice
• Instead of Granulated sugar: Brown sugar (will add caramel notes)
• Instead of Vanilla bean (Madagascar): 1 tsp vanilla extract

Equipment Needed

• Large pot (or Dutch oven)
• Sharp chef's knife
• Cutting board
• Bowl for lemon water
• Blender or food processor
• Kitchen scale
• Wooden spoon or silicone spatula
• Rectangular baking dish (or pan)
• Parchment paper
• Plastic wrap (cling film)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use high‑quality Madagascar vanilla beans for the most aromatic flavor
• Line the baking dish tightly with parchment to avoid any sticking
• Store the pieces in layers separated by parchment to keep the sugar coating intact

Troubleshooting

Storage

Refrigerator: Airtight container, up to 3 months

Freezer: Freeze in a sealed bag or container, up to 6 months

Room temperature: Not recommended beyond a day; may soften

Make-Ahead Tips

• You can puree and weigh the quince a day ahead; keep the puree refrigerated and add sugar and vanilla when ready to cook
• The paste can be set for several days to develop a richer flavor before cutting