Preparation Time: 60 min
Wash, peel and core quinces. Chop quince flesh coarsely and place in large saucepan. Tie peel and cores in a small piece of muslin to form a bag. Add to the quinces in the pan.
Add enough water to cover the quinces and boil, covered 30 minutes or until fruit is very soft. Remove muslin bag and push flesh through a fine sieve into a bowl.
Alternatively you can process the fruit until very smooth (only do so if you have done a good job of the cleaning them)
Weigh the fruit pulp then weigh out an equal amount of sugar.
Combine sugar and fruit pulp in the same cleaned saucepan. Cook, stirring over a low heat until the sugar dissolves.
Continue to cook, stirring every 5-10 minutes, until the quince paste is very thick and a deep ruby colour. When you stir you will see a trail, this will take approx 1½ hours.
Transfer cooked paste to a lightly greased and lined 20cm x 30cm lamington pan. Spread paste flat.
Place in fan-forced oven with only the fan working (no temperature set) overnight or for several hours to dry out. Alternatively you can dry the paste in a very low oven (90°C) for several hours