This is actually my second attempts of making this delicious fruit pate. The first one I made was a complete disaster. My heat was too high, I did other stuff in between the stirring, and did not bother to put timer on. As a result, it was harden more then it was suppose to, making it very hard to cut and to chew. My suggestion is, put the heat low, keep stirring, and put timer on. First, set up the timer for an hour, then it depends on the consistency, you can always add more time. Anyway, I was determine that I had to make it again until I got the (almost) right result. Fortunately, it only took second trial to get me pretty satisfied. It was not perfect, but it was pretty good enough to eat. To me the perfect one would be a little softer then this one, but not as soft as membrillo.
The recipe I used was from many different sources I found on the internet, they all seem pretty similar.
Pâte de Coing
sugar (the same amount of puree quince)
Fill a large bowl with cold water, add juice from 1 lemon. Peel and core the quince, plunge in to the lemon water. Repeat with remaining quinces. Drain. Transfer onto a pan, fill the pan with water and boil until soft, remove from the heat, drain, and cool completely. Once cool, puree in a blender or food processor. Now, Scale the puree to determine how much sugar you need to add.
Line an 8 inch square baking pan with parchment paper. Lightly oil the paper. Set aside
Place pureed quince, sugar, juice of the remaining 1 lemon in a sauce pan. Cook on low heat until it is started to become thick. stirring from time to time to prevent it from sticking to the bottom of the pan. This will take about 1 to 2 hours. Transfer onto prepared baking pan, and let it cool completely before cutting.