Quince
A yellow firm-fleshed fruit usually cooked before eating.
What it offers and why to use it
Wash, cut and remove seeds and core. It softens with cooking and is used for compotes or quince paste. This profile describes the fruit, not sweetened quince paste.
Tart, fragrant and somewhat astringent raw.
From shopping to cooking
Choose
Choose firm fragrant fruit without deep bruises or mould.
Store
Keep in a cool ventilated place; cover and refrigerate once cut.
Prepare
Compotes, jellies made from its cooking liquid and quince paste.
How to make the most of it
Good pairings
Cinnamon, cheese, walnuts and apple.
How to substitute it
Tart apples change texture and pectin and cannot replace quince without adapting the recipe.
Recipes with quince
Homemade quince paste
Homemade quince paste. The 12 servings are generous; each can be cut into small bites. This is not considered shelf-stable…
Preparation 30 min · Cooking 1 h 15 min · Chilling 4 h View Recipe →Is any information missing? You can report a nutrition or practical correction.
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