This was outstanding! I was so excited to see this recipe on here, because I’m crazy about quince. The first time I tried them, I thought, “Where has this fruit been all my life?!” I think I added too much water, though, during the quince cooking stage. Next time I’ll add a couple of cups to start with, and add more if needed. From 4½ pounds of whole quince, I got more than 5 lbs of quince puree! Like I said: too much water. It took a long time to cook down. I spread it into a pan and left it in a 100 degree F oven overnight (we have a “bread proof” cycle that was perfect for this). Wonderful! As good as the membrillo we had in Portugual. Perfect with crusty bread and slices of manchego cheese. It made a ton, so I'm giving away slabs as gifts to a select few!
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This was outstanding! I was so excited to see this recipe on here, because I’m crazy about...