Membrillo (Aka: Quince Paste)

Quince is very bitter until it is cooked. This is one of many versions of this old recipe, but this is my favourite. I serve this mainly as a dessert, on a cheese plate. The amounts of sugar used in the recipe are guessed, when you read the recipe, follow the suggestion for an equal amount of sugar to cooked quince. Also, the amount for the dusting of superfine sugar is a guess, and ditto for the nuts; I've never measured them, I just toss them in!

• Ready In: 5 hrs 30 mins
• Serves: 25
• Yields: 25-30 pieces

Ingredients

• 2  lbs quinces, washed
• 1  lb granulated sugar
• 1  lemon, juice of
• 5  ounces water
• 1⁄2 cup  superfine sugar
• 1⁄2 cup  blanched almonds (optional) or 1⁄2 cup pistachio nut, chopped (optional)

Directions

1. Preheat the oven to 300°F.
2. Cook the whole quinces for about 2 hours, or until soft when pierced with a skewer. Remove from oven and cool.
3. When cool, peel and cut the quinces into quarters, removing the seeds. Rub the flesh through a sieve or puree in a food processor.
4. Weigh the pulp, and weigh an equal amouont of granulated sugar.
5. Put the sugar and lemon juice into a large, heavy based saucepan with about 5 ounces of water. Bring to a boil, then gently simmer, stirring constantly until sugar has dissolved.
6. Add the quince pulp and cook over very low heat for 45 to 60 minutes, stirring occasionally with a wooden spoon, until the paste thickens and leaves the sides of the saucepan.
7. Spread the mixture evenly onto a shallow baking sheet lined with wax paper. Dry the paste for 1 to 2 hours in a low oven. (125F).
8. Cut the paste into small squares, dredge in suprefine sugar and scatter with the chopped nuts. Store between sheets of foil in an airtight container.