Ingredients
Method
1.Peel, quarter and core quinces; tie cores in muslin. Coarsely chop quince flesh.
2.Combine quince flesh and muslin bag with the water in a large saucepan; bring to the boil. Boil, covered, for 35 minutes or until the fruit is soft; discard muslin bag.
3.Strain fruit over a large heatproof bowl, reserving ½ cup of the liquid; cool for 10 minutes. Blend or process fruit with the reserved cooking liquid until smooth.
4.Return fruit mixture to pan with sugar; cook, stirring, over low heat, until sugar dissolves. Cook, over low heat, for 3½ hours, stirring frequently, or until quince paste is very thick and deep ruby coloured.
5.Meanwhile, preheat oven to 100°C (80°C fan). Grease a loaf pan; line base with baking paper, extending paper 5cm over long sides.
6.Spread paste into pan. Bake for 1½ hours or until surface is dry to touch. Cool paste in pan. Remove from pan; wrap in baking paper, then in foil. Store in an airtight container in the refrigerator.
When the paste is sufficiently cooked, a wooden spoon drawn through the paste will leave a very distinct trail across the base of the pan. To dry out the paste, you can also place it in a fan-forced oven with only the fan working (and no temperature set) overnight.
Note
