Recipe by Anna Gill
4 ripe quince, washed
¾ cup sugar
1 cup fresh, light ricotta or requesón cheese – room temperature.
16-24 thin slices of country baguette
1. Preheat oven to 300◦.
2. Place quince in a baking dish and bake until soft, about 2 hours.
3. Let cool to room temperature.
4. Peel and core quinces. Chop them into pieces and place in a processor.
5. Add the sugar to the processor and pulse until quince and sugar are well blended.
6. Pour the quince mixture into a large nonstick saucepan and cook over a medium low heat for about 30 minutes, stirring until it thickens and turns pink. Scrape the bottom and stir in whatever paste caramelizes on the bottom.
7. Pour and scrape the paste into a shallow dish. Let cool to room temperature. Cover and chill in the refrigerator.
8. When ready to serve, loosen the jelled paste from the sides of the dish with a flat knife. Place a dish over the paste dish and invert, de-molding the paste from the dish.
9. Cut the jelled paste into bite-sized pieces.
10. Place a dab of the cheese on each small piece of bread. Top with a piece of the paste and serve.
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