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1
Lightly rub an 8- by 8-inch baking dish with flavorless vegetable oil.
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2
Line with parchment paper and lightly oil the parchment.
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3
In a large heavy-bottomed pot, combine: 8 medium apples (about 3 pounds), washed, quartered, and cored, 1 cup water.
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4
Cover and cook over medium heat until the apples are soft, about 20 minutes.
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5
Pass the mixture through a food mill or sieve.
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6
Return the puree to the pot and stir in: 1 1/2 cups sugar, Juice of 1 lemon.
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7
Simmer over low heat, stirring often, for about 1 hour.
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8
As the mixture cooks and reduces, it starts to thicken and bubble.
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9
Scrape the bottom of the pan thoroughly while stirring to keep the puree from sticking and burning.
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10
Wear an oven mitt to avoid being scorched by any spatters.
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11
The puree is done when it holds a mounded shape.
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12
To be sure, breifly chill a small amount on a plate in the freezer.
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13
It should appear and feel jelled.
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14
Spread the mixture evenly into the prepared dish.
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15
Cool for several hours or overnight.
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16
When cooled completely, invert onto a parchment-lined baking sheet.
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17
Remove the top layer of parchment paper.
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18
Leave to dry, uncovered, overnight.
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19
The paste should be firm enough to cut.
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20
If not, put the paste in a 150F oven for an hour or more until firm.
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21
Let cool completely before cutting.
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22
The paste can be stored whole, wrapped tightly in plastic.
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23
Or trim the edges and cut into 1-inch pieces before wrapping.
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24
Store at room temperature or refrigerated for up to a year.
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25
Before serving, toss the pieces in granulated sugar to coat.
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26
Quince paste and plum paste can be made in the same manner.
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27
Wash quinces well and rub off their fuzz before cutting and coring.
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28
Increase the water to 3 cups and the sugar to 2 cups.
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29
Dont add the lemon juice until the puree has finished cooking.
