Ingredients: Sugars, Quince pectin, citric acid, potassium sorbate at 0.05% (as preservative).
Storage: Once opened, keep in the fridge and use within 7-10 days.
La Costena Quince paste is a sweet, dense purée which combines sugars with quince and pectin. This paste has a thick consistency meaning it can be cut with a knife and is great served alongside salty cheese and crackers.
Quince paste is also a popular baking ingredient as it can be folded through pastry and served as a tart, spread onto French toast for a sweet breakfast, or warmed through and used to top cheesecakes.
Traditionally and predominantly from the Iberian Peninsula, it is called Ate or Dulce de Membrillo in Spanish, marmelada in Portuguese, marmelo in Galician and codonyat in Catalan, where it is a firm, sticky, sweet reddish hard paste made of the quince (Cydonia oblonga) fruit. It is also very popular in Brazil (as marmelada), France (as pâte de coing), Chile, Argentina, Mexico, Paraguay and Uruguay (as dulce de membrillo), Italy (as cotognata), Peru (as machacado de membrillo), and Turkey (as ayva peltesi).
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