Quince paste

Quince paste is a great accompaniment to cheese, or can be melted down and used in fruit tarts and pies. It should be cut into small slices to serve.

  • 1 hr preparation
  • 5 hrs cooking
  • Makes 5 cup
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Quince paste


Quince paste
  • 6 medium_piece quinces (2.1kg)
  • 1 1/2 cup (375ml) water
  • 4 cup (880g) caster sugar


Quince paste
  • 1
    Peel, quarter and core quinces; tie cores in muslin. Coarsely chop quince flesh.
  • 2
    Combine quince flesh and muslin bag with the water in a large saucepan; bring to the boil. Boil, covered, for 35 minutes or until the fruit is soft; discard muslin bag.
  • 3
    Strain fruit over a large heatproof bowl, reserving ½ cup of the liquid; cool for 10 minutes. Blend or process fruit with the reserved cooking liquid until smooth.
  • 4
    Return fruit mixture to pan with sugar; cook, stirring, over low heat, until sugar dissolves. Cook, over low heat, for 3½ hours, stirring frequently, or until quince paste is very thick and deep ruby coloured.
  • 5
    Meanwhile, preheat oven to 100°C (80°C fan). Grease a loaf pan; line base with baking paper, extending paper 5cm over long sides.
  • 6
    Spread paste into pan. Bake for 1½ hours or until surface is dry to touch. Cool paste in pan. Remove from pan; wrap in baking paper, then in foil. Store in an airtight container in the refrigerator.


When the paste is sufficiently cooked, a wooden spoon drawn through the paste will leave a very distinct trail across the base of the pan. To dry out the paste, you can also place it in a fan-forced oven with only the fan working (and no temperature set) overnight.