Quince...

A new tradition for us is making quince paste about this time of year.  Up until three years ago, I had never even seen a quince.  However, now I am thinking we need to plant our own quince tree.  I did manage to trade some walnuts for a few pounds of this pear/apple relative.

They are very hard and very bitter.

Yellow skin.  White flesh. 

Lots of quince paste (aka membrillo) directions online and in old cook books.  I simply 

core them, 

take out any ugly spots, 

chop them up, 

cook them 'til soft, (with a bit of water so they don't stick or burn)

run them through a food mill,

put the pulp back in the kettle,

add the same quantity of sugar as there is pulp.

And cook.

And stir.

And cook.

And stir.

For a very long time.

Until the yellow turns to a deep pink.

Until it is very thick and the path of a wooden spoon through it doesn't disappear immediately.

Then turn it into a pan covered with parchment paper.

I love parchment paper.

Put it on top of the fridge for about a week until it is dry and a little less stiff than a gummy bear.

I love cinnamon gummy bears

After that keep it covered and in the fridge.  It will last forever. 

Serve with a dry cheese.  I put some on a ham sandwich yesterday.  Yum.

Quince Paste/Membrillo