Quince Purée

• 2 large quinces
• 100 ml (3½ fl oz) olive oil
• 80

Peel the quinces and remove the cores. Coarsely chop the flesh and place in a saucepan with the oil. Cook over medium heat for 3 minutes, stirring occasionally. Add the sugar and enough water to just cover. Cook for 15 minutes or until the water is evaporated and the quince is tender, adding a little extra water, if necessary. Transfer to an upright blender and blend until smooth. Season with s