Choose ripe quinces with a beautiful yellow color and smooth skin. Avoid any with dark spots, as these indicate worm damage.

Rub them gently by hand or with a sponge under running water to remove the fuzz.

Cut the quinces in half on a board with a large knife, then cut each half in two again. Peel them and remove the hard cores and seeds.

If you also plan to make quince jelly, do not discard the peels and seeds.

Place the cleaned quince quarters in a large pot filled with lemon water. If you want to save the cooking water for jelly, use an amount of water equal to the weight of the quinces (1 kg of quince = 1 liter of water).

Cut the quarters into cubes. For the jelly, place the peels and seeds in a clean muslin cloth, tie it securely, and place it in the pot.

Bring everything to a medium heat and cook until the quince pieces are tender. Check for doneness by piercing a piece with a knife or crushing it between your fingers, it should mash easily.

Drain the quinces in a colander and reserve the cooking water if you plan to make jelly. Strain it and keep it until you’re ready to prepare the jelly; otherwise, you can discard it.

Weigh the cooked quince pieces to determine their total weight.

Blend them into a smooth purée and pour it back into the pot.

Weigh out the same amount of sugar and add it to the pot as well. In this recipe, I had 1.238 kg of cooked quinces, so I added an equal weight of sugar:

Add the vanilla sugar and/or vanilla extract.

Mix everything well with a wooden spoon and bring to medium heat.

Stir frequently, scraping the bottom of the pot well. Cover partially, leaving a small gap to allow the steam to escape.

Cooking takes about 30 minutes from the time it starts to boil, but this can vary depending on the amount of quince and the heat of your stove.

The quince paste will gradually reduce in volume and change color. It thickens, becomes shiny, and takes on a translucent appearance.

It forms craters as it bubbles, so be careful not to get burned. I recommend watching this step in the video.

When you scoop up some paste with a spoon and let it drop back into the pot, it should fall in a thick mound. The paste will have reduced by about one-third of its initial volume.

The quince paste is now fully cooked.

Place a frame on a Silpat mat or a sheet of parchment paper.

If you want to use silicone molds, place them on a baking sheet.

Pour the still-hot quince paste immediately after removing it from the heat. Add enough to the frame to reach a thickness of about 2 cm.

To fill silicone molds, transfer the quince paste into a piping bag or a freezer bag. Cut off the tip and fill the mold cavities. Tap the tray gently to level the paste.

Use an offset spatula to smooth the surface and remove any excess.

Cover with a plate or a clean cloth and let dry in a dry, well-ventilated place. I usually leave mine on the living room table.

Drying time will vary depending on the ambient air and room temperature. My paste was completely dry by the third day. To check, press it lightly with your finger, it should resist pressure and no longer be sticky.

Unmold onto a board and cut into cubes or strips.

You can let it dry for another day or two, turning it occasionally.