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1
Wash and rub the quinces to remove any fuzz and leaves and cut them into quarters.
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2
In a medium saucepan, combine the quince pieces, lemon half, and water and cook over medium heat, covered, until the quince is tender, about 1 hour.
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3
Remove from the heat and discard the lemon half.
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4
With a melon baller or spoon, scoop out the quince seeds and discard them.
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5
Pass the quince pieces and the cooking liquid through a food mill or press them through a coarse-mesh strainer.
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6
You should have 3 to 4 cups of puree.
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7
Put the quince puree and the sugar in a large heavy-duty saucepan or wide skillet and cook over low heat, stirring constantly, until the mixture forms a thick, shiny, solid mass, 30 to 40 minutes.
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8
(Be careful as you stir because the hot mixture will sputter and pop.)
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9
Line a baking sheet with parchment paper or oil it very lightly.
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10
Spread the quince paste into a layer 1/2 inch (1.5 cm) thick on the prepared baking sheet and let cool slightly.
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11
Once cooled enough to touch, wet your hand and smooth the surface of paste, then let cool completely.
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12
Using a sharp knife, cut the paste into 1-inch (3-cm) squares.
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13
If the paste is sticky, dip the knife in hot water and wipe it dry between each cut.
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14
Serve the quince paste by itself, or with slices of a dry, sharp cheese, such as Manchego or Cheddar.
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15
Stored in a container in a cool, dry place, quince paste will keep for at least 3 months.
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16
Do not store it in a very tightly sealed container or it will become soggy.
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17
Some folks layer a bay leaf between squares of the quince paste, which gives it a unique flavor.
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18
You can make APPLE PASTE by using 3 large baking apples (about 2 pounds/1 kg).
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19
Cook the quartered apples in 1 cup (250 ml) water until soft, puree them, then cook the puree down to a paste with 2 cups (400 g) sugar and 1/4 vanilla bean, split lengthwise.
