4 medium quinces (about 2 pounds total)
\n1\/4 to 1\/2 cup water
\n2 to 3 cups sugar<\/p>\n
Preheat oven to 350\u00b0F and lightly oil a 1-quart terrine.<\/p>\n
Wash quinces and place in a small roasting pan. Cover and bake until fork tender, about 1 hour.<\/p>\n
When cool enough to handle, peel, core, and chop quince and place into a food processor.<\/p>\n
Puree pulp with 1\/4 cup water until smooth (if mixture is too thick, add remaining 1\/4 cup water a little at a time, as needed).<\/p>\n
Measure the amount of puree, then transfer to a heavy saucepan and add the equivalent amount of sugar.<\/p>\n
Cook over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes.<\/p>\n
Pour into terrine or Pyrex loaf pan.<\/p>\n
Smooth the top and once cooled, cover with plastic wrap. Refrigerate at least 4 hours until set.<\/p>\n
Run a thin knife around sides of terrine and invert onto a platter. (Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, 3 months.)<\/p>\n
Serve with crackers and Manchego cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
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