This traditional Spanish treat is sweet and delectable served atop a nutty aged cheese, such as Manchego.
2# quince, peeled, cored, and sliced
2 cups granulated sugar (more or less, as needed)
1. Put quince in a saucepan and cover with water. Bring to boil over med-high heat.
2. Reduce heat and simmer, covered, until quince are tender, about 40 minutes.
3. Drain the quince in a colander. Purée fruit in a food processor or blender.
4. Measure the purée, return it to the saucepan and add an equal amount of sugar.
5. Cook over medium-low heat, stirring, until the sugar has dissolved, 1-2 minutes.
6. Continue to simmer on low, stirring occasionally, until the purée becomes a very thick paste, 1 ½ – 3 hours.
7. Heat oven to lowest temperature your oven will allow. Line 8×8” glass or ceramic baking dish with parchment.
8. Pour the quince paste into the dish and smooth top.
9. Bake until slightly dried and firm enough to slice, about 1 hour (may need longer.)
10. Let cool to room temperature. Invert onto a cutting board and cut the paste into 2” wide strips.
11. Wrap and refrigerate. May be frozen.