30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Aunt Gertrude's Quince Paste
Aunt Gertrude's Quince Paste
Aunt Gertrude's Quince Paste
⏱6h
👥Approximately 1 pound
🔥140 cal
Hard
🍽️Holiday
A luxurious quince paste made with organic quince, a touch of vanilla bean, and a slow reduction for intense flavor and a beautiful color. Uses a sous vide technique for precise cooking.
A luxurious quince paste made with organic quince, a touch of vanilla bean, and a slow reduction for intense flavor and a beautiful color. Uses a sous vide technique for precise cooking.
Peel, core, and quarter the Quince. Place in a sous vide bag with Water, Lemon Juice, and the split Vanilla Bean (including the scraped seeds).
Sous vide at 185°F (85°C) for 90-120 minutes, or until the quince is extremely tender.
Remove the quince from the bag, reserving the cooking liquid. Discard the vanilla bean.
Place the cooked quince in a heavy-bottomed saucepan. Add the Organic Cane Sugar and Pectin. Cook over medium heat, stirring constantly, until the sugar is dissolved.
Continue to cook, stirring frequently, until the mixture thickens and reaches a setting point (about 220°F / 104°C on a candy thermometer), approximately 30-45 minutes. Adjust heat as needed to prevent burning.
Pour the quince mixture into a parchment-lined 8x8 inch baking dish.
Let cool completely before cutting into squares or desired shapes.
Ingredients
1
2 pounds900 gOrganic Quince-firm, ripe
1 1/4 cups250 gOrganic Cane Sugar
1/2 cup120 mLFiltered Water
1 tbsp15 mLLemon Juice-freshly squeezed
1/2 vanilla bean1 beanVanilla Bean-split and scraped
1 tsp5 mLLow-Methoxyl Pectin
Equipment
Sous vide machine
Sous vide bag
Heavy-bottomed saucepan
Candy thermometer
8x8 inch baking dish
Parchment paper
Instructions
Peel, core, and quarter the Quince. Place in a sous vide bag with Water, Lemon Juice, and the split Vanilla Bean (including the scraped seeds).
Sous vide at 185°F (85°C) for 90-120 minutes, or until the quince is extremely tender.
Remove the quince from the bag, reserving the cooking liquid. Discard the vanilla bean.
Place the cooked quince in a heavy-bottomed saucepan. Add the Organic Cane Sugar and Pectin. Cook over medium heat, stirring constantly, until the sugar is dissolved.
Continue to cook, stirring frequently, until the mixture thickens and reaches a setting point (about 220°F / 104°C on a candy thermometer), approximately 30-45 minutes. Adjust heat as needed to prevent burning.
Pour the quince mixture into a parchment-lined 8x8 inch baking dish.
Let cool completely before cutting into squares or desired shapes.
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