A jewel-toned, sliceable quince paste with a deep orange glow — the classic partner for a wedge of good cheese, and far easier to make at home than it looks.
Ingredients
1 kg ripe quinces; 700–800 g sugar per kg of quince purée; juice of 1 lemon; water for boiling.
Method
Wash the quinces very well, rubbing off the fuzz, then quarter them and remove the cores; the skin can stay on, as it helps the paste set firmly. Simmer the pieces in water for 25–35 minutes until completely tender. Drain, let them cool slightly, and blend to a fine purée, passing it through a sieve if you want it extra smooth. Weigh the purée and add 700–800 g of sugar per kilo, plus the lemon juice. Cook in a heavy pot over low heat for 45–70 minutes, stirring often with a wooden spoon and taking care, as the thick paste splutters. It is ready when it turns a deep orange, feels very thick, and pulls cleanly away from the bottom of the pot. Pour into containers, smooth the top, and let it cool. Refrigerate for at least 24 hours until firm and sliceable, then serve in slices with Manchego or fresh cheese, or with walnuts.
Tips
Keep the heat low and stir often — the paste thickens suddenly near the end; a long-handled wooden spoon protects your hands from splutters; well-wrapped, the paste keeps for weeks in the fridge and improves as it rests.
