Recipe#11269

Title: Quince Paste 03

rec.food.recipes archive

1 kg quinces
 2 1/2 cups sugar (approx)
 Wash and dry the quinces and place in a greased roasting pan.
 Cover with foil and bake for 2 hours at 180C.  When cool enough to
 handle peel and quarter and remove the cores.
 Puree fruit in processor with 1/4 water, sieve and then measure
 cup by cup into a heavy saucepan.  Add same amount of sugar.  Cook
 over a moderate heat, stir constantly (it sticks!!) for about 25
 minutes until it is very thick.  Pour into an oil terrine/loaf type
 dish and cover and chill several hours.  Turn out, serve in small
 pieces with cheese.  Keeps in the fridge 3 months.