Quince Paste

Quince Paste 

Cotognata (recipe from Lucia Bersani)


Quinces

water

lemons

white wine

sugar


Slice the quinces into a bowl filled with water and the juice of one lemon to keep the quinces from discoloring while you're slicing.  After they're all cut, put the quinces in a pan, with enough white wine to cover. Boil until tender, drain, then use a blender or stick blender to puree. Weigh the mixture and put the equal amount of sugar into a pan with the puree mixture. Bring it to a boil for a little longer, then spread it in a shallow pan. When the mixture is cold, cut into desired shapes.