Antonio’s Quince Paste

• 1.5 kg (3¼ lb) ripe quinces, washed, cored and chopped
• caster sugar
• Sugar crystals

Put the quinces in a pan, pour in a glass of water, then cover and cook gently for 30–45 minutes until they disintegrate. Pass through a sieve to obtain a smooth purée. Weigh the purée, then weigh out an equal amount of caster sugar. Put the sugar in a clean pan with a small glass of water, heat gently until dissolved, then bring to the boil and boil until pale brown. Remove fr