Quince cubes
Prep time
Cook time
Total time
Quince paste or cubes is a by-product of making quince jelly. Traditionnaly you follow the quince jelly first and then make the quince paste. Let me guide you through both (see blog).
Recipe type: Dessert
Cuisine: French
  • 4 large quinces or more
  • X amount of caster sugar (same weight as the fruit puree you obtain)
  • half a lemon juiced
  • 1 cup of coarse sugar (or caster sugar)
  1. Rinse quickly the quinces without rubbing.
  2. Cut them in 4.
  3. Put them in a large pot. Cover with water (just enough water to just cover the tip of the quinces' cubes)
  4. Bring to the boil in the covered pot and leave it to simmer for 40 mins.
  5. Tip the quinces in a fine sieve (using a cheese cloth if you want a crystal clear jelly which I don't) over a large bowl.
  6. Press a little on the quinces (with your hands if they have cooled or a ladle if hot). Do not press too much, you don't want to get white stuff in your pretty juice.
  7. This is where you will follow the Quince Jelly recipe. (link on the blog).
  8. Now, to make the paste you only use the remaining quinces (not the juice). You will have to puree them batch by batch with a food grinder with a fine milling disk.
  9. Weigh the puree and weigh the same amount of sugar.
  10. Tip both sugar and puree in a pot (the same unwashed you used for the jelly if you made any) and cook on medium for 45 mins stirring all the time to avoid little volcano projecting boiling hot paste in your face...
  11. The paste will change colour and after 45 mins it will start to stick together and stick less to the pot.
  12. This is time to prepare a rectangular dish lined with baking paper (parchment) and tip the paste in it.
  13. With a spatula, even the paste in the dish.
  14. Let it rest overnight in the fridge or at room temperature.
  15. The next day, on a silicon mat or your bench top, heavily sprinkle coarse sugar (or caster sugar) , tip the paste and cut cubes (strips and then cut each strip in cubes.
  16. Tip the cubes in a bowl with a cup of caster sugar. Coat them well.
  17. VoilĂ  !
Recipe by The Flo Show.com at http://www.thefloshow.com/quince-cubes/