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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Homemade Quince Paste

October 25, 2019 by Pilar Hernandez

Versión en español

Homemade Quince PasteI grew up eating homemade quince paste, and it is a flavor that I love. Here in the USA, you can buy quince paste from the Goya brand or imported from Spain or other countries, and it is terrific, but it does not have the same texture as homemade.

The industrial paste is generally more homogeneous and smooth; the homemade has more texture; you can feel the essence of the quince. If you want a smooth homemade quince paste, you should pass it through a fine sieve.

The color is another consideration. If you use ripe or banged-up quinces, the color inside is darker reddish because the fruit’s meat has oxidized by contact with the air. I recommend using not very ripe quinces to privilege the taste, which also suffers from oxidation.

After you cook the quince, the starting quince puree will be yellow, but thanks to the slow caramelization, it will change color to the traditional reddish-brown, and the flavor will improve.

Another critical point is that quince naturally has a lot of pectins. So take out half of the seeds before cooking, so you don’t end up with a hard paste.

The sugar-quince ratio is for each kilo of cooked quince pulp. Add 750 grams of granulated sugar.

In Chile, the most common way to eat quince paste is with bread. My other favorite uses are apple strudel, with cheese on a board or dusted in sugar, and candy.

Quince is seldom eaten raw with salt in Chile.

Note: I tried to make quince jelly with cooking water and leftover seeds, and it did not work out, not enough flavor left. So I will soon experiment with that recipe, but don’t waste ingredients and time trying to reuse that water.

You may also be interested in the recipe: Dulce de Leche Rice Pudding.

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Homemade Quince Paste

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A traditional Chilean sweet treat.

  • Total Time: 2 hours 20 minutes
  • Yield: 2 pounds

Ingredients

Units
  • 6 quinces (a little more than a kilo)
  • 750 grams of granulated sugar

Instructions

  1. Wash the quinces very well. Remove all the hair by rubbing with a sponge. Cut each quince in 4 and remove the seeds of half of them. Do it one by one and place them in water immediately.
    Cutting the quince
  2. Place the quinces in a pot and cover with the minimum amount of water possible. Cook; once it boils, reduce heat and simmer for 20 minutes.
    Cooking the quince cooked quince
  3. Drain. Let cool for 10 minutes and then remove the rest of the seeds, and in the food processor or blender, make a puree (do not add water).
    Cooked quince Cutting the core out Quince on the blender
  4. Weigh the puree and calculate the sugar. Place in a large pot with high walls to minimize the risk of burns.

    Weighting the quince Adding the sugar

  5. Mix and cook over medium heat, stirring. Once it boils, reduces heat to a minimum, cooks for 15 minutes, stirring. At this point, it will still be yellow and a quince jam, spreadable.
    Cooking the quince paste Reducing the quince paste
  6. If you want a reddish firm paste, move to your smaller plate, minimum heat. It should not bubble. Let cook for 1 hour and a half to two hours until it changes color. Stir every 5-10 minutes, so it doesn’t burn.
  7. Transfer carefully to a pan covered with silicone paper. Let dry overnight. Unmold and keep refrigerated.
    Homemade Quince Paste Homemade Quince Paste
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Sweets
  • Method: Stove
  • Cuisine: Chilean

Nutrition

  • Serving Size: 1 tb/cucharada/20 gramos
  • Calories: 70
  • Sugar: 15 g
  • Sodium: 1 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 18.1 g
  • Fiber: 0.4 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg

Keywords: Quince paste, quince jam, chilean food

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Category: Candy, Chilean Jams & Jellies, Chilean recipes, Sweet treats

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