Quince Paste

Wash and dry the quinces and place in a greased roasting pan. Cover with foil and bake for 2 hours at 180C. When cool enough to handle peel and quarter and remove the cores. Puree fruit in processor with 1/4 water, sieve and then measure cup by cup into a heavy saucepan. Add same amount of sugar. Cook over a moderate heat, stir constantly (it sticks!!) for about 25 minutes until it is very thick. Pour into an oil terrine/loaf type dish and cover and chill several hours. Turn out, serve in small pieces with cheese. Keeps in the fridge 3 months.