Paste
| ½ cup | Water |
| 4 | Quinces |
| 3 tsp | Lemon juice |
| 1 | White sugar |
Ingredients
| 1 | Olive oil |
| 1 | Manchego cheese |
| 1 | Baguette, (walnut) |
| 1 | Black pepper |
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Directions
- To make the paste, wash the quinces, peel then cut into pieces and put into a saucepan.
- Add the water and lemon juice. Cover and cook over a moderate heat until the fruit is soft, approximately 30 minutes.
- Put into a food processor and pulse until smooth. Weigh this and add three-quarters of its weight in sugar.
- Return to the pan and cook over a moderate heat, while stirring often until the quince is a deep pink and the paste leaves the side of the pan when stirring.
- Pour into an oiled pan lined with greaseproof and leave to cool and dry out.
- Brush olive oil on to rounds of walnut toast then top with the paste, manchego cheese and a grind of pepper.
