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Quince Paste with Espelette

Quince Paste with Espelette

François Doucet is renowned for their Pâtes de Fruits and this quince paste is made using a similar traditional technique: fresh local quince pulp is stirred in copper cauldrons in small batches and poured into classic wood molds.

This quince paste with a twist is the brainchild of our friend Kitty Keller. Kitty proposed the ingenious, though non-traditional addition of AOP Piment d'Espelette Powder and fortunately the team at F. Doucet are forward thinkers. The result is a French-style membrillo with a gentle, warming heat. 

The New York Times-Approved! 
In her Front Burner column, food writer Florence Fabricant tells this quince paste's origin story and shares some original serving ideas: "Serve it with cheese or gently melt it to make a glaze for pork. Use a slice of it instead of jelly in your PB&J, and that sandwich will never be the same."

Description

François Doucet is renowned for their Pâtes de Fruits and this quince paste is made using a similar traditional technique: fresh local quince pulp is stirred in copper cauldrons in small batches and poured into classic wood molds.

This quince paste with a twist is the brainchild of our friend Kitty Keller. Kitty proposed the ingenious, though non-traditional addition of AOP Piment d'Espelette Powder and fortunately the team at F. Doucet are forward thinkers. The result is a French-style membrillo with a gentle, warming heat. 

The New York Times-Approved! 
In her Front Burner column, food writer Florence Fabricant tells this quince paste's origin story and shares some original serving ideas: "Serve it with cheese or gently melt it to make a glaze for pork. Use a slice of it instead of jelly in your PB&J, and that sandwich will never be the same."

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
81038 200 gr 9 2.1 kg/5 lb 7-93232-81038-6

Serving Suggestions

Serving Suggestions

  • Made as an ideal pairing for cheese, Quince Paste with Espelette is great with Manchego, Ossau-Iraty, or Colston Bassett Stilton.
  • Melt the paste and use to glaze your roasted chicken wings.
  • Melt and use as a sticky, spicy baste for your roasted pork tenderloin.
  • Make a peanut butter and jelly sandwich soar by replacing the jam with a slice of the paste.
  • Melt it until it's pourable over vanilla ice cream.
  • Slather crostini with fresh goat cheese and top with thinly sliced quince paste.
  • Melt it, add a splash of rum, and coat a grilled bone-in pork chop.
  • Upgrade a turkey sandwich by replacing the cranberries with quince paste.
  • Melt and use it as a glaze for an apple pie.
  • Put a cube of paste in the bottom of a champagne flute and top with bubbles for a throwback champagne cocktail.

Nutrition & Ingredients

Ingredients

Sugar, quince from Provence pulp, wheat glucose syrup, Piment d’Espelette AOP, gelling agent (pectin) and Bourbon vanilla. 

Wholesale Pricing

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