Quince Paste

Method

In a big pot, cover the quince with water, add the vanilla bean, lemon juice and lemon peel and boil for about 40 minutes till the quinces are soft. Dispense the vanilla bean and lemon peel. Press quince through a sieve or puree in a food processor.

Weigh the pulp and add equal amount of sugar. Let simmer in a pot on very low heat for about 1 ½ hour while repeating to stir with a wooden spoon until the color turns coral red and the paste has thickened.

Line baking dish with parchment baking paper. Transfer the paste to the baking dish and spread it 2-3 cm thick and smooth out top with a wooden spoon. Let the paste dry out in the oven for 1 hour at 55 °C to speed up the drying process or let it air dry. Once the paste is more firm, sprinkle with sugar and cut into squares or rectangular shapes and store in the fridge.

Ingredients

For about 1 kg

• 1 kg quince (about 4 to 5), peeled, cored, and cut into squares
• 1.5 l water
• 1 Rapunzel vanilla bean Bourbon, slice length wise
• 2 slices thin lemon peel
• 700 g Rapunzel Cristallino cane sugar
• 1 tbs fresh squeezed lemon juice