Quince Paste

Prepare the Quinces: Wash, peel, and core the quinces, carefully reserving the cores and peels. Chop the quince flesh into coarse pieces and place in a large pan. Bundle the reserved cores and peels in a cheesecloth, securing it tightly with kitchen string. Add the bundle to the pan. (5 minutes)

Initial Simmer: Pour enough water to cover the quinces in the pan. Bring to a boil, then reduce heat and simmer, partially covered, until the fruit is thoroughly softened. (30-40 minutes)

Strain and Mill: Remove the cheesecloth bundle. Pass the softened quince flesh through a sieve or food mill to achieve a smooth pulp. Aim for approximately 2 ½ pounds of fruit pulp. (10 minutes)

Sugar Infusion and Cooking: Transfer the quince pulp to a saucepan. Add an equal weight of sugar to the pulp. Cook over low heat, stirring constantly, until the sugar completely dissolves. Continue to cook, stirring frequently with a wooden spoon, until the paste thickens substantially and develops a rich, deep orange hue. (1.5 hours)

Setting the Paste: Lightly grease a 9x13-inch baking dish or line with greased parchment paper. Transfer the thickened quince paste to the prepared dish, spreading it evenly to a thickness of about 1 ½ inches. Smooth the surface. (5 minutes)

Drying Process: Gently dry the paste in a very low oven, setting it to no more than 125 degrees F (52 degrees C), for approximately 1 ½ hours. Alternatively, for a more traditional approach, allow the paste to air-dry in a cool, dry cupboard for about 7 days. (1.5 hours)

Cooling and Storage: Allow the quince paste to cool completely before slicing. Store in an airtight container in the refrigerator. Note that the color will deepen over time, enhancing its visual appeal.