Quince paste

Pâte de coing

What it is

Quince paste is the original marmalade: Portuguese marmelada, from marmelo for quince, meant a firm sliceable block, and English cooks only carried the word over to spoonable citrus preserve in the eighteenth century. Quince holds enough of its own pectin to set with nothing added, which is why the block cuts clean.

In the kitchen

Cook the pulp with an equal weight of sugar over low heat, stirring, until a spoon drawn across the pan leaves a track that stays open; it spits, so use a long spoon. Pour it 2 cm deep and leave it uncovered two days before slicing.

Goes with

Manchego Idiazábal Walnut Almond Blue cheese Olive oil Black pepper

Same species

Quince

Also used with

Garrotxa Mahón-Menorca Salchichón

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