Quince paste is a classic in Argentine pastry, celebrated for its unique color, texture, and unmatched flavor. It’s the star ingredient in traditional recipes like pasta frola, homemade pastries, and even some sweet-and-savory dishes. It can also be enjoyed on its own, spread over a slice of fresh bread, or paired with a good cheese. This simple recipe is perfect for making the most of quince season, which typically occurs in late autumn and early...
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In a large pot, bring plenty of water to a boil. Once boiling, add the quinces and let them cook for 2 to 3 minutes.
Remove the quinces from the pot, drain the excess water, and let them cool.
Once cooled, peel the quinces and cut them into quarters. Reserve the seeds and peels, as they can be used to make classic quince jelly.
Weigh the quince flesh and grate it. Place the grated quince in a pot and add an equal weight of sugar.
Cook over very low heat, stirring constantly, until the mixture thickens and transforms into a creamy paste.
When the paste begins to pull away from the bottom of the pot, it’s ready to be removed from the heat.
Lightly moisten a small loaf pan with cold water and fill it with the quince paste. Let it cool completely.
Use the reserved seeds and peels to make quince jelly for an additional treat.
Stir constantly while cooking to prevent the paste from sticking to the pot.
Moistening the loaf pan with cold water helps the paste release easily once set.
Can I use less sugar in this recipe?
The sugar is essential for the texture and preservation of the quince paste. Reducing it may affect the final result.
How long does quince paste last?
Properly stored in an airtight container, quince paste can last for several weeks in the refrigerator.
Can I freeze quince paste?
Yes, quince paste can be frozen for longer storage. Wrap it tightly in plastic wrap and place it in an airtight container before freezing.
What can I pair quince paste with?
Quince paste pairs wonderfully with fresh bread, crackers, or cheese, especially hard cheeses like Manchego.
Can I make this recipe with other fruits?
This recipe is specifically designed for quinces due to their unique texture and flavor. Other fruits may not yield the same result.
