Quince Pate De Fruit Provence Recipe

I absolutely love this recipe because it transforms fresh quinces into a delightful, chewy treat that’s perfect for sharing with friends or savoring solo. Plus, the process of making it feels like such a rewarding slow-cook adventure, filling my kitchen with the comforting aroma of sweetened fruit magic!

The vibrant elegance of Quince Pate De Fruit Provence captivates me, a confection that masterfully balances sweetness and tang. Fresh quinces, sugar, and a touch of lemon juice work harmoniously in this recipe to craft a fruity delight that is rich in pectin.

And if you enjoy a textural contrast when eating something so delectably sweet, simply dust it with sugar to create a thin, crunchy shell that plays nicely against the all-around soft consistency of this treat.

Ingredients

Quinces:
These fruits are high in fiber and provide a delightful tartness.

Granulated Sugar:
Principal source of sweetness; supplies simple carbohydrates.

Lemon Juice:
Provides sharpness, balances saccharine elements, and amplifies taste.

Liquid Pectin:
An agent for gelling; not required, but may be used, for a texture that is more firm.

Confectioners’ Sugar:
Sweetness and decorative aspects can be achieved with a dusting.

Ingredient Quantities

• 2 pounds (900g) fresh quinces
• 1/2 cup (120ml) water
• 3 1/2 cups (700g) granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup (125g) liquid pectin (optional, for additional setting)
• Confectioners’ sugar or granulated sugar for dusting (optional)

Instructions

1. Wash well, remove the skin, and core the quinces. After that, slice the quinces into small pieces.

2. In a large, heavy-bottomed pot, add the quince pieces and water. Bring to a gentle simmer and cook until the quinces are soft, about 30-40 minutes.

3. Using a food processor or blender, puree the cooked quinces until smooth.

4. Put the quince puree back in the pot and add the sugar and lemon juice. Cook over medium heat, stirring almost continuously.

5. Keep cooking and stirring the mixture until it thickens and pulls away from the sides of the pan, about 60-75 minutes. If you opt to use it, add the liquid pectin halfway through the cooking process to help set the pate de fruit.

6. Prepare a baking dish or pan by lining it with parchment paper. Pour the thickened quince mixture into the ready dish, and spread it evenly.

7. Let the blend come down to room temperature, then set it in the refrigerator until it achieves full composition, a minimum of 4 hours or overnight.

8. Once set, carefully take the quince pate de fruit from the pan using the parchment paper.

9. Using a sharp knife, cut the pate de fruit into small squares or other desired shapes.

10. If desired, dust the cut pieces with granulated sugar or confectioners’ sugar to prevent them from sticking together, and store in an airtight container.

Equipment Needed

1. Cutting board
2. Paring knife or vegetable/potato peeler
3. Corer
4. Large, heavy-bottomed pot
5. Stirring spoon or spatula
6. Food processor or blender
7. Baking dish or pan
8. Parchment paper
9. Sharp knife
10. Airtight container

FAQ

• What is the texture of Quince Pâte de Fruit?It is a chewy, jelly-like candy, very similar to gummies and fruit jellies.
• Can I use quinces that are past their prime?Quinces, so long as they’re not past their prime, can readily be transformed into a delectable pâte de fruit. Even overripe quinces can be pressed into service to make this lovely gelée-like fruit confection.
• Is the liquid pectin necessary?It is not necessary. Quinces naturally contain pectin, so a set can be achieved without using it. However, if you prefer a firmer texture—especially if your quinces are not fully ripe—addition of pectin can really help.
• How long do Quince Pâte de Fruits take to set?Properly setting requires about 24 hours at room temperature for them.
• Can I store Quince Pâte de Fruits, and for how long?Indeed, it is imperative to keep them in an airtight container. When covered with sugar and safely stored in a cool, dry locale, they can last up to 30 days.
• What is the purpose of the lemon juice?Balancing the sweetness and enhancing the flavor of the fruit are the true roles of lemon juice in this recipe. It also assists in the setting process.
• Is there an alternative to dusting with sugar?Certainly, feel free to keep them unadorned or roll them in powdered fruit for a new look. The dusting also allows the bars to stay unstuck—using a non-stick cooking spray works too if you like your bars as naked as the day they were made.

Substitutions and Variations

For fresh quinces: Use fresh apples or pears of equal weight for a different taste. Cook time might differ.
When substituting for granulated sugar, use either coconut sugar or honey. Remember, though, that both of these sweeteners have a different flavor and color compared to granulated sugar and will change the finished product in those ways. Adjust the amount you use to balance with the quantity of sweetener that you would normally use to achieve the flavor you want. Coconut sugar and honey may taste different, but they are both delicious choices for replacing granulated sugar.
To obtain a lemony flavor in dishes that call for lemon juice, use lime juice or a mixture of orange and grapefruit juices instead. Ensure that the replacement juice or juice mixture has an acidity level equivalent to that of lemon juice.
If using liquid pectin: Follow the package directions for powdered pectin, or use more sugar and cook longer to achieve the desired set without pectin.

Pro Tips

1. Choose the Right Quinces Make sure to select ripe quinces that are firm and have a strong fragrance. Ripe quinces will provide the best flavor and texture for your pâte de fruit.

2. Consistent Stirring While cooking the quince puree with sugar and lemon juice, stir continuously to prevent scorching. A heavy-bottomed pot is essential to help distribute heat evenly and minimize sticking.

3. Use a Candy Thermometer If available, use a candy thermometer to monitor the temperature of the mixture. Aim for a final temperature of around 220°F (104°C) to ensure proper setting without needing extra pectin.

4. Uniform Thickness When spreading the quince mixture into the prepared baking dish, ensure it has a uniform thickness for even setting. Use an offset spatula to smooth the surface.

5. Patience for Setting Allow the pâte de fruit ample time to set and firm up, ideally overnight. This will enhance the texture and make slicing easier. If pressed for time, ensure at least 4 hours of chilling in the refrigerator.