Spanish Quince Paste Set in a Mold for Cheese

What you need

• 1.2 kg (2 2/3 lb) ripe yellow quinces
• 700 g (3 1/2 cups) granulated sugar, adjust to 80% of the weight of the cooked purée
• 2 tbsp lemon juice

Method

Restated from the original video

1. 1

   Rub the fuzz off the quinces under running water, then peel them and cut out the cores. Cut the flesh into 2 cm (3/4 in) cubes.

2. 2

   Put the quince cubes in a large pot, cover with water and bring to a boil. Simmer over medium heat until completely soft, 25-30 min.

3. 3

   Drain well and purée the quince until smooth.

4. 4

   Weigh the purée and measure out sugar equal to 80% of its weight. For 900 g of purée, use 720 g sugar.

5. 5

   Return the purée to the pot with the sugar and lemon juice. Cook over low heat, stirring, until the sugar dissolves, about 10 min.

6. 6

   Keep cooking over low heat, stirring often with a wooden spoon, until the paste turns deep amber-red and thick, 45-50 min. Stir more often toward the end, as it spits and catches on the bottom.

7. 7

   The paste is ready when a spoon dragged across the bottom of the pot leaves a clear track that closes slowly, and a spoon stood upright stays up.

8. 8

   Line a 20 cm (8 in) square dish or loaf pan with parchment and pour in the paste. Smooth the top.

9. 9

   Cool to room temperature, cover and refrigerate for 12 hours until firm.

10. 10

    Turn out, peel off the parchment and cut into slices or wedges.

Imported from visitsouthernspain.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.