Spanish Quince Paste
|Quinces||4 Pound (8 Kilogram)|
|Water||1⁄2 Pint (300 Milliliter)|
|Sugar||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Castor sugar||2 Tablespoon (To Finish)|
1. Wash and cut the quinces.
2. Line 3-4 shallow tins with butter or grease proof paper.
3. In a large heavy bottom saucepan, combine the quince quarters and water.
4. Place the pan on a low flame and simmer the fruit until it is soft and mushy.
5. Empty the contents of the pan into a large fine mesh sieve and use the back of a wooden spoon to strain the pulp.
6. Measure the pulp and return to a large saucepan.
7. Measure an equal quantity of sugar and add it to the pulp.
8. Place the pan on a low flame and stir the puree until the sugar dissolves.
9. Simmer the puree, stirring often, until it becomes thick and viscous.
10. Pour into the prepared tins.
11. Allow the puree to dry by leaving the tins in a warm dry place for 3-4 days.
12. Invert the tins and peel of the paper. Cut the paste into squares and dredge generously with castor sugar.
13. Store in airtight containers lined with butter paper. You could layer the squared between sheets on grease proof paper.