Recipe by duonyte
Quince paste is similar to a fruit leather, only a bit thicker. It's traditionally served in Spain with a slice of manchego cheese. I like this method of preparation, which I find easier than peeling and coring prior to cooking. I've modified this a bit from the original, found on epicurious.com . Prep time does not include chilling.
Directions See How It's Made
- Preheat oven to 350 deg. and line a baking dish with foil.
- Scrub fuzz off the quinces and pat dry. Place in pan, cover with foil, and roast until tender, about 2 hours Transfer pan to rack. When quices are cool enough to handle, peel, quarter and core them. (A melon baller is very useful for coring, and I find that you can scoop the flesh with a spoon).
- Puree pulp in food processor with as little water as possible until smooth. Force through a large fine sieve into a liquid cup measure and measure amount of puree. Transfer to a 3-qt. heavy saucepan and add an equivalent amount of sugar.
- Cook quice puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes. Pour into a lightly oiled 1 quart terrine, smoothing top with an offset spatula, and cool. (Alternatively, pour onto a lightly oiled cookie pan and spread out to about 1/4 inches thickness and let cool).
- Chill puree in terrine until set, about 4 hours. Puree in cookie pan will set without chilling. Remove from pan.
- Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, for 3 months.
- Slice paste and serve with cheese and crackers.