Instructions

Wash and brush the quinces (do not peel them). Cut them in half, remove the seeds, and dice them into big cubes.

In a large pot, bring 1.5 litres of water to a boil. When the water is boiling, dump the quince cubes in it and simmer for 25 minutes - until the fruits are tender.

Remove from the heat, drain the water and puree the quince (with a hand blender) until smooth. Weigh the quince puree and add in the same amount of weight in sugar (put both back into the pot). Bring back to low-heat and cook for 15 to 20 minutes, mixing occasionally until the mixture separates from the edges of the pot.

Spread the mixture onto a parchment-lined baking pan, to a 1 inch thick layer.

Let the sheet dry during 8 to 10 days, at room temperature (uncovered, but you can place it in a cupboard, for instance).

After the drying period, cut the quince pâte de fruit into cubes or strips.

Optional: for serving, roll each cube into sugar.