Traditionally paired with Manchego on holiday cheese boards, quince paste also makes a wonderful pastry filling—tucked into puff pastry with a bit of cream cheese or served in tiny cubes with toasted nuts. Its versatility and old-world charm make it a pantry treasure worth the effort.
INGREDIENTS:
3 quince, peeled and cored
1 vanilla bean, split and scraped (optional but delicious)
2 tablespoons fresh lemon juice
1-2 strips of lemon zest
1 1/2 cups sugar
1 pinch of salt
METHOD:
Cut quince into large wedges. Place in a heavy-bottomed pot with vanilla bean, lemon juice, and lemon zest. Add enough water to cover the fruit. Bring to a boil, reduce to a simmer, and cook until fork-tender, 30–40 minutes.
Drain the quince, discard the vanilla bean, and let cool slightly. Purée in a food processor until smooth, like applesauce. You should have about 2 cups.
Return purée to the pot. Stir in sugar and salt. Cook over low heat at a gentle boil, stirring often, until the mixture thickens, turns a deep orange-red, and pulls together into a sticky paste. This may take 45–60 minutes.
Lightly oil a small dish or ramekin. Spread the mixture evenly, smoothing the top. Cool completely until firm. Cover and refrigerate for up to several weeks.
Slice or cut into cubes. Pair with cheeses, tuck into pastries, or top with nuts for a festive bite.
