1 kg quinces (approximately 12)
peeled 1 kg sugar
Slowly oven-cook the quinces until soft and pink or boil enough quinces to produce 1 kilogram of flesh. Purée the flesh including some of the pips and cores. Add the purée to a heavy-based large pan and add sugar (an equal amount of sugar to purée). Cook and stir constantly until the purée thickens and turns a dark red colour, approximately 11?2 hours. Beware of spitting, lava hot quince paste and tired arms! When a spoon is drawn through the paste it should leave a distinctive trail on the bottom of the pan. Spoon or pour paste into greaseproof-lined trays or plastic tubs. Dry this in a warm place for a couple of days until it becomes more solid. Cut, wrap and pack into airtight containers.
Recipes courtesy of Denise Kretschmer