Quince paste with pecan nuts

Quince paste with pecan nuts

Quince has never been my favorite fruit. When they gave me some, I was most of the time quite distraught. However, I have tried many recipes, convinced that one day I will not end up enjoying this fruit. Well there you go, it’s done.
It was the quince paste that definitely delighted me with this fruit.

So I promised myself to do it. Except that this year, nobody gave me quinces. Fortunately, during a walk, I found a few by the side of the path. I used the skins of these, and I supplemented with quinces that I bought. These are still much worse. Besides, they don’t feel anything.

Preparing the quince paste is not complicated. You just need to have a little patience, because cooking over low heat is very, very long. Gradually, the water evaporates, the texture becomes thicker, and above all, the color becomes dark orange.
And because I love walnut quince paste, I added roasted pecans. This wedding is delicious.

Of course, when we make quince paste, we also prepare jelly with the quince cooking water. I tell you at the end of the article…

Quince paste with pecan nuts:

about 1.5 kg of organic quinces
900 g of sugar
1 lemon juice
100g pecans

Peel and remove the stems from the quinces. Put them in a closed muslin.

the day before, put the quinces and the pochon in a large saucepan and cover with water.
Bake for about 30 minutes.
Leave to cool overnight.

Drain the quinces. Keep the cooking water if you want to make jelly.
Mix the quinces in a food processor then weigh 1 kg.
Place in a large, heavy-bottomed saucepan. Add sugar and lemon juice.
Cook over low heat for about 1 hour 30 to 2 hours (or a little more) stirring regularly. The dough should not stick to the bottom of the pan or burn.
It is ready when it is thick and very dark.

Roast the pecan nuts by passing them for 10 to 15 minutes at 180°C.

Add the lightly chopped pecan nuts to the quince paste and pour everything into a silicone mould.

Quince paste with pecan nuts

To finish: my cake mold has a capacity of 120 cl. It wasn’t quite full.


Normally, quince paste is made with as much sugar as fruit. I slightly reduced the quantity. But not too much either, because afterwards the result may not be the same. And also conservation.


Instead of pecans, you can also use walnuts. It’s very good too.
We can also do nature, but I find that it is less pleasant.


This quince paste is to be eaten like this. She is self-sufficient.
It also goes very well with a cheese platter. With Bleu d’Auvergne, goat’s or sheep’s cheese, it’s delicious. Simply put it in the middle of your cheese board.


It will also be a very nice gift for your gourmet Christmas baskets.


For the jelly, all you have to do is strain the cooking liquid and weigh it. Then add 800 g of sugar per kilo of liquid. Add lemon juice and cook until you get the right consistency. You can use a little Vitpris, like 1 nice tbsp, mixed with a little sugar to get a firmer texture, faster. But normally this is not necessary.
Vitpris is natural pectin.


As I don’t like jelly, I mixed what I had left of puree, ie 250 g, and I added 350 ml of cooking juice. For the rest, I proceeded as for the jelly. At the end of cooking, I added a little saffron infused in water. But, that is not essential.
The result of this test is interesting. I prefer this consistency to that of jelly. The taste of saffron is very nice.
I see this jam with foie gras. and of course cheese.

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