Quince Paste

Rinse the quinces, remove the seeds and stems, cut into quarters, then into slices about 3/8 inch thick—leave the skin on.

Bring water to a boil in a wide pot, add the quince, and simmer for 7–10 minutes until soft. Strain through a sieve and reserve 500 ml of the cooking liquid.

Add sugar to the 500 ml of liquid in a 1:1 ratio by weight of the quince, bring to a boil, and stir until the sugar completely dissolves.

Add the quince to the syrup, bring to a boil, and simmer for 3–5 minutes. Remove from heat and let rest for 6–8 hours.

The next morning, bring back to a boil, simmer for 5 minutes, remove from heat, and let rest another 6–8 hours.

In the evening, cook over low heat for 20 minutes until the syrup becomes clear and the quince turns a deep amber color.