Quince cheese 2

Use the quinces you have boiled for quince paste or boil 1250 g quinces in a little bit of water until they become tender and then strain them.

Pass the quinces through the purée machine.

Measure the quantity of the quince purée in cups and calculate 1/2 cup sugar for each cup quince.

Place the quince in a pot, let it boil, stirring continuously with a wooden spoon.

As soon as the paste starts to detach from the walls of the pot the sweet is ready.

Brush a pan with the oil, empty the paste there, level it using the blade of a knife and let it cool thoroughly.

Cut it into pieces (lozenge shaped) sprinkle with a little bit of cognac and drizzle with granulated sugar.