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kitchen-Kapers-banner-our-recipes.jpgQUINCE PASTE


Clean Quinces.

Half and place on a baking tray in the oven, covered with tin foil at 150 Celsius for one and a half hours.

Quinces are cooked when soft but the skin is not broken.

Leave to cool and then cut out core and tough pieces. Whizz until smooth.

Add cup for cup of sugar and put in a large pot and boil,boil,boil, until Quince thickens and comes away from sides of pan.

Keep stirring so it doesn't catch on the bottom. Store in plastic containers.



8 large Quince

2.2 kg sugar

3.5 litres water


Wipe Quinces and put whole in the water. Boil until the skin is cracked and the Quinces are soft. Whizz until chunky. Pop sugar into the water the Quinces were boiled in, add fruit once sugar is dissolved. Boil until bright red (it takes hours!) and do these test. Put into sterilised jars.


Enjoy with blue cheese, venison, chicken or lamb!


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