Quince paste is very time consuming to prepare but worth the effort. Lightly coated in sugar, it is traditionally served as a sweetmeat. Slivers of the paste make a great partner to cheese - especially goat's, blue or an aged cheddar.

Ingredients

• 4 quinces
• sugar

Method

1. Wash the quinces and rub well to remove the downy fluff. Simmer the quinces, whole or in a little water for 40-60 minutes or until tender. Cool. Once cooled enough to be handled peel and cored.
2. Put the quinces in a food processor and process until smooth. Alternatively you can sieve or mouli.
3. Measure the pulp and add 1 cup of sugar to each cup of quince pulp and place in a large saucepan. Cook over a moderate heat, stirring continuously, with a wooden spoon until the paste becomes very thick and leaves the sides of the pot. (Be very cautious during the cooking process as the mixture bubbles and spits. Wrap a cloth around your stirring hand to help prevent any potential small burns.)
4. Pour into baking paper-lined 22cm square tin and smooth out evenly. The paste should be about 1cm thick.
5. Leave, covered to dry in a warm place for several days.
6. Cut into squares and store wrapped in wax or greased-paper in an airtight container.