Quince Paste

The specialty of our grandmothers... Or this recipe that we find ourselves making because we saw quince that smelled good on the market. What our grandmothers didn't tell us was how long it takes to cook while mixing, and how many splashes are boiling hot! So, of course, our homemade quince paste has the good taste of effort, but let's be frank, don't we still prefer to find its flavors without losing all the water in our body? On our side, we have chosen.

Ideal with a Manchego or a Tomme de Brebis. Also to be tested on toast or with duck, white meat (rabbit)...


  • Quinces 53% (non-EU origin), cane sugar, concentrated lemon juice, gelling agent: fruit pectin.
  • Energy: 992kJ / 237kcal; Fat: <0.5g, of which fatty acids: <0.1g; Carbohydrates: 58g, of which sugars: 55g; Protein: 0.2g; Salt: 0.01g
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natural ingredients


Hérault (France)

#let's savor together