Traditionally served with cheese, especially Manchego. If using a food mill, the pulp left in the mill may be boiled with sugar and water and used to make Quince Jelly.

Combine in a large heavy saucepan and bring to a simmer over medium heat:

Cover, reduce the heat slightly, and simmer until the quinces are very soft, about 40 minutes. Puree the quinces in a food processor or food mill, then return to the pan. Stir in:

Simmer over medium-low heat, stirring occasionally, until the mixture is very thick and pulls away from the sides of the pan, about 2 ½ hours. Spread the paste in a ½-inch layer on a greased pan or rimmed baking sheet and let dry overnight at room temperature. Cut the paste into squares or other desired shapes with a biscuit or cookie cutter. Continue to dry, turning the pieces occasionally, until the surface dries out completely.