Quince Paste

The quince is one of the most ancient fruits of the Mediterranean world, and one of the most underappreciated in modern kitchens. Astringent and almost inedible when raw, the quince transforms entirely with cooking into something extraordinary: golden, fragrant with floral aromatics that no other fruit possesses, sweetly tart, and deeply complex. Quince paste…The quince is one of the most ancient fruits of the Mediterranean world, and one of the most underappreciated in modern kitchens. Astringent and almost inedible when raw, the quince transforms entirely with cooking into something extraordinary: golden, fragrant with floral aromatics that no other fruit possesses, sweetly tart, and deeply complex. Quince paste — made by cooking quinces with sugar until the mixture is thick enough to set firm — is one of the most elegant preserves in the Mediterranean repertoire.In Cyprus, kydonopasto (quince paste) is a traditional winter preserve, made when the quinces ripen in October and November. The paste is spread into flat trays, dried, and cut into lozenges or squares…Read more