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1
Preheat oven to 350F and lightly oil a 1-quart terrine.
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2
Scrub quinces and pat dry.
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3
In a small roasting pan bake quinces, covered with foil, in middle of oven until tender, about 2 hours, and transfer pan to a rack.
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4
When quinces are cool enough to handle, with a sharp knife peel, quarter, and core them.
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5
In a food processor puree pulp with 1/4 cup water until smooth (if mixture is too thick, add remaining 1/4 cup water a little at a time, as needed).
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6
Force puree through a large fine sieve into a liquid cup measure and measure amount of puree.
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7
Transfer puree to a 3-quart heavy saucepan and add an equivalent amount of sugar.
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8
Cook quince puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes.
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9
Pour puree into terrine, smoothing top with an offset spatula, and cool.
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10
Chill puree, loosely covered with plastic wrap, until set, about 4 hours.
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11
Run a thin knife around sides of terrine and invert quince paste onto a platter.
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12
(Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, 3 months.)
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13
Slice paste and serve with cheese and crackers.
