Quince paste

Some recipes need no alteration. This quince paste dates back to Justin Lilamand and has been passed down through the generations without change. The reason is simple: when the raw ingredient is of an excellent quality and the technique is precise, the fruit speaks for itself.

The principle is disarmingly straightforward: Fresh quinces from Provence are reduced to pulp and then slowly cooked with sugar and a hint of natural vanilla. This patient, attentive cooking process allows the pulp to concentrate, developing its characteristic amber colour and the deep notes of honey and autumn fruit that only cooked quince can reveal. The paste is then poured into moulds, left to dry, cut into batons, and coated in crystallised sugar. Each piece has a texture that is both firm and yielding, with the distinctive grain of traditional artisanal quince paste.

Made with 50% quince pulp from Provence, this paste has a clear, generous flavour. It captures the full aromatic richness of quince, an autumn fruit that is often overlooked when raw but transformed by cooking into something remarkably soft and complex. The natural vanilla enhances the fruity notes without ever overpowering them.

At Lilamand, quince is a familiar fruit and can also be found in our open-pan quince jam. This quince paste is the purest expression of our confectioner's expertise with this fruit and is presented in traditional packaging that remains faithful to the original recipe.

It can be enjoyed as a confection at the end of a meal, paired with a cheese board — ewe's milk cheese, tomme or Comté — or simply savoured as an afternoon treat reminiscent of times gone by. 250 g box.