The satchel of seeds helps to thicken the quince paste, which is delicious served with crackers and Spanish cheese like Manchego.
By Vicky Cohen and Ruth Fox
- 2 large quince
- 1¼ cups of sugar
- 1 cup of water
- Peel and cut each quince into 8 pieces. Remove seeds and place them in a cheese cloth. Create a pouch and tie it with cooking twine.
- Combine quince, sugar, water, and seed pouch in a large sauce pan. Bring to a boil and simmer for 45 minutes.
- Let it cool, take seed pouch out, and puree the quince with an immersion blender or in the food processor until smooth.
- Spread the paste into a rectangular or square shallow dish with a lid. Cover it.
- Refrigerate for 3 hours.
- Serve over crackers, plain or with Manchego or sharp cheddar cheese.