-
1
Preheat oven to 350 deg. and line a baking dish with foil.
-
2
Scrub fuzz off the quinces and pat dry. Place in pan, cover with foil, and roast until tender, about 2 hours Transfer pan to rack. When quices are cool enough to handle, peel, quarter and core them. (A melon baller is very useful for coring, and I find that you can scoop the flesh with a spoon).
-
3
Puree pulp in food processor with as little water as possible until smooth. Force through a large fine sieve into a liquid cup measure and measure amount of puree. Transfer to a 3-qt. heavy saucepan and add an equivalent amount of sugar.
-
4
Cook quice puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes. Pour into a lightly oiled 1 quart terrine, smoothing top with an offset spatula, and cool. (Alternatively, pour onto a lightly oiled cookie pan and spread out to about 1/4 inches thickness and let cool).
-
5
Chill puree in terrine until set, about 4 hours. Puree in cookie pan will set without chilling. Remove from pan.
-
6
Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, for 3 months.
-
7
Slice paste and serve with cheese and crackers.
