4-6 fragrant, ripe quince
juice of 1/2 lemon (1-2 Tb)
- Rinse the fruit, roughly chop and core. Place in a saucepan or medium pot and just cover with water. Boil until soft.
- Drain the water. Puree with a hand mixer, or transfer the fruit to a food processor or blender and blend until smooth.
- Place a large bowl or measuring cup on a food scale. Pour the fruit into the bowl, noting the weight. Add the same weight of sugar (1 to 1) and stir to combine.
- Return the mixture to the pot, cover and cook over medium heat for 30 minutes to 1 hour, until it has thickened and begins to pull away from the sides of the pan. The mixture should be a rich, dark pink color.
- Pour into a glass or ceramic dish, smooth the top with a spatula and cool. Refrigerate, loosely covered with plastic, about 4 hours until set.
- Serve with sliced Manchego sheep’s cheese and crackers, or use as a filling for pastries or thumbprint cookies. Paste can be kept chilled for about 3 months. To store, wrap first in wax paper, then in plastic wrap.
By: S. Michal Bennett / Photography by: Joel Riner