About this recipe:Dulce de membrillo, or quince paste, is a Spanish delicacy which is eaten with a slice of manchego cheese. This is wonderful to make in the autumn when quince is in season, then to give as gifts during Christmas.
granulated sugar (as required, see instructions)
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Peel and core the quinces. Roughly chop the fruit and place into a heavy bottomed pan with the water. Bring to the boil and reduce the heat to a simmer. Cover and simmer for 30 minutes, or till cooked down till very soft. Puree in a blender or pass through a fine sieve.
Weigh the puree and add 250g sugar for every 500g puree. Add both to the pan and simmer for 45 minutes, uncovered.
Pour the mixture into a square baking tin (about 2.5cm deep) and allow to cool. When completely cool, cut into rectangles. Wrap in greaseproof paper and store in a tin.