John Myers
Ingredients for 2 servings:
- 2 kg quince(s)
- 1 kg sugar
- Baking paper
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 4 hours 45 minutes; Total time approx. 10 hours 15 minutes
for approx. 20 slices
Wash the quinces, dry them, and quarter them. Remove the core, stem, and blossom ends. Cut the quarters into pieces. Place the quinces in a large pot and cover with water. Simmer over low heat for 45 minutes. Empty the quinces into a large sieve, collecting the juice and letting it drain. You can later make jelly from the juice with the same amount of sugar. Blend the quinces in a blender. Return the puree and sugar to the pot and simmer, stirring, until a thick, firm paste forms. Rinse the molds, such as a small loaf pan, with water and line with baking paper. Pour in the quince purée and smooth the mixture down. Now let the purée dry for a few days in a warm, dry place or place it in the oven (electric stove: 75°C/ fan: 50°C/ gas mark 1) for four hours. Cut the quince paste into slices and store in sealable containers. It will keep for several months.
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