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Makes 1 loaf
1. Simmer quince, lemon peel, and 6 cups water in covered saucepan over medium-low heat 40 minutes, or until soft. Drain, then purée in food processor. Return to saucepan, and stir in sugar and lemon juice. Cook over low heat 11/2 hours, or until pink and very thick.
2. Line loaf pan with parchment paper. Spread paste in prepared pan, and cool. Unmold onto cutting board, and slice.
November/December 2010 p.58Log in to create and edit shopping lists.
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