Quince Paste
A traditional Spanish-style quince paste, or membrillo, is prepared to be served as an ideal accompaniment to cheese.
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Instructions
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Wash, peel, and core quinces, reserving peels and cores; chop the remaining quince into 2-inch chunks.
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Tie reserved peels and cores in cheesecloth, then combine them with the quince chunks in a large pot and add enough water to cover by one inch.
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Bring the mixture to a boil over high heat, then reduce heat and simmer for 1 to 1 1/2 hours until the quince chunks are mushy.
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Remove and discard the peel and core bundle, then strain the cooked quince through a fine-meshed strainer or cheesecloth for 2 hours.
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Puree the strained quince mash in a food processor or food mill.
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Weigh or measure the puree, then combine it with an equal amount of granulated sugar in a large pot.
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Cook over low heat for approximately 1 1/2 hours until very thick, stirring constantly initially and frequently thereafter, until it sticks to a spoon and leaves a trail when dragged.
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Lightly grease a 9-inch baking dish and spread the quince paste about 1 1/2 inches thick, then let it cool.
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Dry the paste in an oven at its lowest setting (no higher than 125 F) for 8 hours or overnight, propping the door open if needed (except for gas/propane ovens; for these, air dry overnight at room temperature until thick and dark pink).
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Refrigerate the cooled quince paste for 4 hours, then run a knife around the edges, invert onto a plate, and slice as desired.