ReceptnaptárQuince paste
Quince cheese is the winter treasure of the Hungarian pantry: a dense, sliceable quince paste with a unique aroma and flavour, similar to Spanish membrillo. It is excellent with cheese, with tea, or on its own. Roasting the quinces until soft makes the preparation simple.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Preheat the oven to 200 °C (180 °C fan). Wash the quinces and rub off the fuzz, then put them whole on a lined baking tray and bake for 50-60 minutes until completely soft.
- Cool slightly, halve and remove the cores. Press the flesh through a sieve or blend it smooth with a stick blender. Weigh the purée.
- Put the purée in a saucepan and add the sugar (equal to the weight of the purée, or 70% of it), the lemon juice and the vanilla.
- Cook over low heat, stirring constantly (the mixture spits, so wear an oven glove) for 30-40 minutes, until it is so thick that a wooden spoon leaves a trail and it pulls away from the base of the pan.
- Pour into an oiled or paper-lined mould, about 2 cm thick, and smooth the surface.
- Leave in a dry, warm place for 1-2 days until sliceable. Cut into cubes and roll in icing sugar or granulated sugar. Stored in an airtight tin in a cool place it keeps for 3 months. Serve with cheese.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Roast the quinces; it gives a more intense flavour.
- Wear an oven glove while stirring, as the paste spits.
- The test for thickness: the spoon leaves a trail.
- Excellent with cheese and cold cuts.
Frequently asked questions
How long does it keep?
3 months in an airtight tin in a cool place.
With less sugar?
Yes, with 70% sugar, but it will keep for less time.
Similar recipes
- Quince jelly · Hungarian
- Cinnamon quince compote (Membrillos cocidos) · Spanish & Portuguese
- Quince preserve · Hungarian
- Béchamel soufflé · Hungarian
- Poured scones · Hungarian
- Lokum (Turkish delight with rose water) · Middle East & Caucasus
More hungarian ideas
- Punch pudding
- Pudding à la Nesselrode (cold)
- Plums covered with meringue
- Swabian cake
- Semolina pudding
- Almond pudding
- Pineapple pudding
- Carnival doughnuts (farsangi fánk)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings