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<< home Quince Preserve
José de Meirelles, Les Halles—New York, NY
Adapted by StarChefs

José de Meirelles, executive chef of Les Halles and Le Marais in Manhattan, grew up in Portugal, where quince is used to make marmelada, a sweetened "paste" that typically appears in candies made around the winter holidays.


  • 5 pounds quinces
  • approximately 5 pounds white sugar
  • juice of 1 lemon

Peel and core quince. Then, chop the flesh of the quinces in large pieces and weigh them. Put them directly into a large pot with an equal weight of sugar and the juice of one lemon. Add enough water to cover them completely.

Bring the water to a boil and then reduce to a gentle simmer. Simmer over very low heat for two hours or until the color has turned dark red. Pass the cooked fruit through a food mill or purée it. In a pinch, you can push it through a sieve. Put the purée in a terrine, or a glass or ceramic container (metal or plastic will impart off flavors) and cover. Will last up to a month in the refrigerator.


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