Quince Paste (cont'd)
Add enough water to cover the quinces and boil them half covered for 30 to 40 minutes or until the fruit is very soft. Remove the muslin bag. Pass the quince flesh through a food mill (photo) or press it with a wooden spoon through a colander. Don't use a food processor as it will result in too fine a texture. You should have about 1 1/4 kg (2 1/2 lbs) of fruit pulp. Add the same weight in sugar to the fruit pulp. Cook stirring over low heat until all the sugar is well dissolved. Continue cooking for about 1 1/2 hours stirring gently every 5 minutes with a wooden spoon until the paste becomes very thick and has a deep orange colour. At this point a wooden spoon drawn into the paste will leave a trail across the bottom of the cooking pot or pan and will stick to the spoon.
Transfer the paste to plastic or aluminum containers spreading it about 4 cm (1 1/2 inches) thick. Smooth the top flat. Leave it to cool.
In the Provence the traditional method of "drying" the quince paste is to leave it on the cupboard for about 7 days. The remaining juices will continue to evaporate and render a dryer aspect to the paste day after day.
Enjoy the quince paste cutting it into squares or slices. Goes well with cheese and crackers or as a breakfast spread.
