Quince Paste

• 1 kg (2¼ lb) quinces
• 800 g (1¾

Peel the quinces and grate them coarsely. Weigh the pulp.

Cook the pulp with an equal weight of sugar, and the grated orange and lemon zests and juice. Cook until you have a dryish purée, stirring constantly.

When the mixture becomes translucent, pour it into a buttered rectangular Swiss roll tin and leave to cool. Cut into even pieces, any size you like, and roll the pieces in