Pate de Coing

Pate de Coing is a smooth, jewel-toned quince paste with a concentrated fruity flavor and gentle citrus brightness. Firm enough to slice yet tender on the palate, it is a classic sweet accompaniment for a cheese board.

Nutrition · per serving

606kcal

1.7gProtein

154.2gCarbs

0.3gFat

8.6gFiber

2 servings

Ingredients

5 items

Fruit base

quince, washed and roughly chopped, cores removed600 g

water500 ml

lemon juice20 ml

Sweetening

caster sugar250 g

For lining and finishing

neutral oil5 ml

Tips

•Quince is naturally high in pectin, so this paste sets without added gelling agents.
•A wider pan speeds up the final reduction, which helps keep the recipe within 60 minutes.
•If you want a firmer, more traditional texture, chill longer before slicing.
•Excellent with Manchego, Comte, aged goat cheese, or blue cheese on a board.
•Store covered in the refrigerator for up to 2 weeks.

Steps

1
Lightly oil a small loaf tin, mini terrine mould, or shallow container and line it with baking paper for easy unmoulding. This will help the quince paste release cleanly once set.
5 ml neutral oil
2
Put the quince, water, and lemon juice in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 20-25 minutes, partially covered, until the quince is completely tender and can be crushed easily with a spoon. If the pan looks dry before the fruit softens, add a small splash of water.
600 g quince, washed and roughly chopped, cores removed500 ml water20 ml lemon juice
3
Drain the quince well, reserving only 2-3 tablespoons of the cooking liquid. Puree the fruit until completely smooth using a stick blender or food processor. For the best beginner-friendly texture, scrape down the sides and blend thoroughly so no lumps remain.
600 g quince, washed and roughly chopped, cores removed
4
Return the quince puree to a wide saucepan over low heat. Add the sugar and the reserved cooking liquid, then stir until the sugar dissolves. Cook, stirring frequently with a heatproof spatula, for 20-25 minutes until the mixture becomes very thick, darker amber-pink, and starts to pull away from the sides of the pan. It should leave a clear trail when you drag the spatula across the bottom; this is the key sign that it will set properly.
600 g quince, washed and roughly chopped, cores removed250 g caster sugar
5
Scrape the hot paste into the prepared tin and smooth the top with a spatula. Let it cool at room temperature for about 10 minutes, then refrigerate until firm enough to slice. For a neat finish, unmould once fully cool and cut into batons or squares. Serve with cheese, bread, or crackers.

Origin & History

Pate de coing is the French quince paste traditionally made in autumn when quinces are in season. Closely related to other Mediterranean quince preserves, it has long been served alongside cheese, where its floral sweetness balances salty, aged varieties.

french quince vegan preserve cheese-board autumn

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Steps

Lightly oil a small loaf tin, mini terrine mould, or shallow container and line it with baking paper for easy unmoulding. This will help the quince paste release cleanly once set.

5 ml neutral oil

Put the quince, water, and lemon juice in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 20-25 minutes, partially covered, until the quince is completely tender and can be crushed easily with a spoon. If the pan looks dry before the fruit softens, add a small splash of water.

600 g quince, washed and roughly chopped, cores removed500 ml water20 ml lemon juice

Drain the quince well, reserving only 2-3 tablespoons of the cooking liquid. Puree the fruit until completely smooth using a stick blender or food processor. For the best beginner-friendly texture, scrape down the sides and blend thoroughly so no lumps remain.

600 g quince, washed and roughly chopped, cores removed

Return the quince puree to a wide saucepan over low heat. Add the sugar and the reserved cooking liquid, then stir until the sugar dissolves. Cook, stirring frequently with a heatproof spatula, for 20-25 minutes until the mixture becomes very thick, darker amber-pink, and starts to pull away from the sides of the pan. It should leave a clear trail when you drag the spatula across the bottom; this is the key sign that it will set properly.

600 g quince, washed and roughly chopped, cores removed250 g caster sugar

Scrape the hot paste into the prepared tin and smooth the top with a spatula. Let it cool at room temperature for about 10 minutes, then refrigerate until firm enough to slice. For a neat finish, unmould once fully cool and cut into batons or squares. Serve with cheese, bread, or crackers.