Genoese Quince Paste with Pistachios

The quince, a native of the Caucasus, was beloved throughout the ancient world for its fragrance, astringency and delicate red color once cooked. It remains popular not only in the Caucasus, but also wherever sweet and sour dishes are favored—Turkey, Iran and Romania, for instance. In all of these countries and medieval Europe, quince pastes like this one were enjoyed as well—partly for their flavor; partly because quince, high in pectin, makes a paste that can be molded into fancy shapes (