Quince candy


This quince candy is a French classic recipe and it actually candied quince with lemon. Refreshing and sweet at the same time. No need to peel them!

1 hours 55 minutes 10 people Desserts
Quince candy


(✓ Tip: click to check off)

  • 2 kilo quince
  • 2 lemons (juice + zest)
  • sugar - the exact amount depends on the amount of quince puree you'll end up with + extra for garnish
Quince candy ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • large pan
  • vegetable mill or potato masher
  • medium-sized pan
  • citrus grater + juicer
  • silicone spatula
  • square-shaped pan (about 20 by 20 cm - 7.8 inch)


1 hours 55 minutes 10 people Desserts

View the original recipe via:

Preparation – 1 hour 15 minutes

Rinse the quinces and chop them into pieces. It's not necessary to peel them or remove the core first. Add pieces of quince into a large pan and fill it with water, making sure they're completely covered.

Put a lid on and let it cook for about 45 minutes, or until they're completely soft. Line the square-shaped pan with cling film and set it aside. Drain the quinces and create a quince puree.

You can use a vegetable mill or potato masher to do this. Because of the peel and cores, it's not as easy as you're used to, but you'll end up with a lovely puree so it's worth it. 

Quince candy
Quince candy

Finishing the quince candy – 40 minutes + waiting time

It's important to know how much quince puree you exactly have, cause you have to add an even amount of sugar to the puree. Create lemon zest and juice from the lemons and add to the puree and sugar in a medium-sized pan.

Put it on low heat and let it simmer for about half an hour, make sure to stir occasionally to prevent it from burning. Transfer the hot mixture into the square-shaped pan, make sure the layer isn't too thick and even the top with a spatula.

Let it cool off completely and then cover with a piece of parchment paper. Let it dry for about 3 days in a dry and cool place, such as a basement, before you divide it into candy.

You can make squares or triangles, whatever you prefer. Coat the candy with sugar, it's not only decorative it's also for texture. Enjoy!

What do you think of this recipe?
5 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

← Previous recipe
Summer squash soup