Quince Purée

Perfect on crusty French bread or croissants.

6 large quinces
3 cup water
¾ cup sugar
1 tsp. vanilla

Peel, seed, and cut the quinces into eighths.

Bring quinces, sugar and water to a simmer in a stockpot and cook until quinces soften, about 20 minutes.

Reduce heat and gently simmer for one to one-and-a-half hours, stirring and mashing until a paste is formed.

Remove from the heat and stir in the vanilla.

If a smoother consistency is desired, press the mixture through a sieve and discard the pulp.

Refrigerate covered for up to one week.