Quince Paste

Directions

1. 1
   Preheat oven to 350F and lightly oil a 1-quart terrine.
2. 2
   Scrub quinces and pat dry.
3. 3
   In a small roasting pan bake quinces, covered with foil, in middle of oven until tender, about 2 hours, and transfer pan to a rack.
4. 4
   When quinces are cool enough to handle, with a sharp knife peel, quarter, and core them.
5. 5
   In a food processor 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).
6. 6
   Force puree through a large fine sieve into a liquid cup measure and measure amount of puree.
7. 7
   Transfer puree to a 3-quart heavy saucepan and add an equivalent amount of sugar.
8. 8
   Cook quince puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes.
9. 9
   Pour puree into terrine, smoothing top with an offset spatula, and cool.
10. 10
    Chill puree, loosely covered with plastic wrap, until set, about 4 hours.
11. 11
    Run a thin knife around sides of terrine and invert quince paste onto a platter.
12. 12
    (Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, 3 months.)
13. 13
    Slice paste and serve with cheese and crackers.