Do not peel or core the quinces, cut them into small pieces. Simmer in just enough water to cover until very soft. Sieve the pulp, weigh and take an equal weight of pulp and sugar. Put them into a thick pan and stir over a low heat until the mixture dries and leaves the sides of the pan clear. Cool slightly and then roll out ½in/12mm thick on a board dusted with icing sugar. Stamp out rounds and leave them to dry, turning often until they are the texture of leather. The mixture can be dried out on the rack of a cooker, or in a cool airing cupboard. Dust with icing sugar and store in tins. Apple paste and pear paste may be prepared in the same way.
© 1978 Mary Norwak estate. All rights reserved.