I hadn't seen or used Quinces since I was about 18, couldn't resist a orchard honesty box on the road near Roxburgh, recently.
Now what to do with them? I am trying this:
Wash, peel, core quinces, then chop coarsely and place in a large pot. Add enough water to cover the quinces and boil covered for about 30 minutes or until fruit is very soft. Remove excess water and weigh.
Process the fruit until very smooth either with a regular or a handheld blender. Add an equal amount (see step 1) of sugar and combine with fruit pulp in the same pot.
Cook, stirring over a low heat until the sugar dissolves. Continue to cook, stirring occasionally, until the quince paste thickens and has a deep orange color. This will take round about 60-90 minutes.
Transfer cooked paste to a parchment paper lined and lightly greased pan (mine was about 20x20cm/8×8″) and spread paste flat. Place in oven at low heat (50°C/120°F) with the fan on for an hour or so to aid the drying process.
To serve (with cheese): Cut into small wedges or squares. To store: Wrap in foil and keep in fridge.
Note: Some recipes suggest the use of a muslin to also cook the peel and core, which I believe is not necessary and simply adds more work. You decide.
Membrillo (quince paste)Recipe source: combination of various sources
Prep time: 20min., cooking/drying: ~2,5 hours
.
Ingredients (serves many...):4 quinces, peeled, cored and coarsely cubed
equal amount of white sugar (determined in step 1)
water
.
to serve: crackers and cheeses (e.g. Manchego)http://www.deliciousdays.com/archives/2006/11/16/membrillo/well, it's in the oven drying out now, I don't much like the look or taste of it