Quince Paste

QUINCES ARE ONE OF the most exquisite fruits I know. Hanging on the tree in shades of yellow and green, the fruit look like Christmas decorations, and they emit a wonderful fragrance. I love the way they change from a soft, pale yellow to the deepest magenta as they cook. Ripe quinces remain hard, but bruise easily. Store them in a wire basket on the bench.

Ingredients

700 ml	Water
1	Lemon
1 kg	Quince, weighed after peeling and coring
1 kg	Sugar

Directions

1. Fill a saucepan with cold water and add the lemon juice(from 1 lemon). Wash the fluff off the quince skins, then peel, core and slice them.
2. Drop the pieces into the water to prevent browning. Tie the peelings and cores in a muslin or cheesecloth bag and add to the pan.
3. Cook over a medium heat until the quinces are tender - about 30 minutes. Transfer all the contents of the saucepan, except the muslin bag, to a food processor and purée until smooth.
4. Return the purée to the saucepan, add the sugar and cook over a low heat for 3 to 4 hours. The colour will become a deep ruby.
5. Allow the mixture to cool in the saucepan, then pour into a 28cm sponge-roll tin lined with greaseproof paper.
6. I put the tin in an oven switched to fanbake, but with no heat, for about 12 hours to dry out the paste.
7. Alternatively, leave the tin to stand on the bench for a few days. Store the paste in an airtight tin.