Ingredients
Instructions
- Rinse the quince under running tap water and rub the skin to remove the fuzz. Place the whole fruit in a large saucepan and add enough water to half its height. Cover with a lid and let steam on medium-low heat for 30 to 45 minutes until completely tender but not falling apart. Carefully remove the fruit with a slotted spoon and leave them on a plate to cool. Discard the water in the saucepan.
- When the fruit is cool enough to handle, cut the fruit in half, and discard the core with the seeds and the stalks if present. Place all the fruit in a blender with the water and pulse on high speed until smooth. Strain the mixture through a fine mesh sieve placed over a medium saucepan. Add the sugar and lime juice and cook on low heat for about 1 1/2 to 2 hours, stirring occasionally to prevent burning. The mixture will be done with the fruit paste thickens, turning a light reddish brown, and starts to come away from the saucepan.
- Line a baker’s half-sheet pan [about 18 in by 13 in by 1 in/46 cm by 33 cm by 2.5 cm] with wax paper. Pour the hot paste over the paper and spread it out with an offset spatula. Let it dry at room temperature for several hours or leave it in an oven at the lowest temperature setting. The paste will be ready when it cools and sets to form a gel and the surface will be smooth and not sticky to the touch. Cut into slices and wrap in parchment or wax paper and store in the refrigerator in an airtight container for up to 3 months.
