Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Quince Paste: A Cosy Autumn Classic
A gently set, jewel-toned Sicilian quince paste — delicately perfumed, beautifully nostalgic, and perfect for autumn afternoons.
🛒 Ingredients
- ✓ 1 kg quinces
- ✓ 400 g sugar
- ✓ juice of 1 lemon
- ✓ 1 sachet of vanilla powder
📊 Nutritional Information
Sicilian cotognata — a traditional quince paste — is one of those old-fashioned delights that instantly evokes autumn kitchens filled with warmth and the gentle scent of simmering fruit. Made from fragrant quinces, it sets into a firm, amber-hued confection that feels as comforting as it is timeless.
Whether served at the end of a meal or alongside an afternoon cup of tea, this classic Sicilian treat brings with it a whisper of slower days and the simple pleasure of preserving the season’s bounty.
👨🍳 Preparation
- 1
Wash the quinces well, rubbing away their natural fuzz. Cut them into wedges and remove the core and seeds.
- 2
Place the wedges in a large pan, cover with water, and simmer for about 30 minutes until soft.
- 3
Drain the fruit and leave it to cool before passing it through a food mill to create a smooth purée.
- 4
Weigh the purée and add sugar amounting to roughly 70% of its weight, along with the vanilla and lemon juice.
- 5
Cook over a low heat for around 30 minutes, stirring continuously with a wooden spoon until the mixture becomes thick, glossy and pulls away from the sides.
- 6
Spoon the quince paste into moulds and leave it to cool completely. After 24 hours, unmould and allow it to dry in the open air for 3–4 days, turning it daily.
- 7
Store the finished paste somewhere cool and dry, either lightly covered or in metal tins.
💡 Tips and Variations
For a deeper aroma, add a small piece of cinnamon stick or a strip of lemon peel during cooking.
If you prefer a softer set, simply reduce the sugar slightly.
📦 Storage
- • Store the quince paste in jars or metal tins, separated with baking parchment.
- • It keeps well for several months in a cool, dry place.
- • Avoid direct sunlight to preserve its colour.
🍷 Pairing
Enjoy Sicilian quince paste with a glass of Semisecco Marsala — a fragrant, gently sweet wine that beautifully enhances the fruit’s natural perfume.
This traditional Sicilian quince paste is a tender nod to the past — a small, sweet luxury that rewards patience with rich flavour and nostalgic charm. Making it at home is a lovely way to reconnect with the art of preserving and bring a touch of Mediterranean warmth to autumn days.
Rate this recipe
Click or tap the stars to rate
Potrebbero interessarti anche:
-
Sicilian Sun-Dried Tomatoes: A Taste of the Mediterranean Heat Other Recipes Jams and PreservesIntensely flavoured sun-dried tomatoes steeped in olive oil and bay - a simple, utterly Sicilian pantry treasure.
-
Mint Rosolio: A Refreshing Sicilian Liqueur Other Recipes Wines and SpiritsDiscover Sicilian mint rosolio - a fragrant, refreshing homemade liqueur traditionally shared during celebrations.
-
Catania Fried Bombs: The Most Indulgent Sicilian Street Food Other Recipes Street FoodDiscover how to make Catania’s legendary fried bombs - soft, golden and filled with melting mozzarella and ham. A true classic of Sicilian tavola calda cuisine!
-
Catania-Style Ham and Mozzarella Pastries - A Sicilian Street Food Classic Sicilian Street Food Other RecipesCrisp, flaky pastries filled with tender ham and melting mozzarella - a beloved street food from the heart of Catania and Messina.
-
Catania-Style Stuffed Onion Pastries Other Recipes Street FoodSoft, golden Sicilian pastries filled with sweet stewed onions, melting cheese and ham - a beloved Catania street-food classic.