Figuring Pictures out ... with food.

Quince ¨Bread¨

1 kilo quince
1 kilo sugar
Molds or something of the like. Pretend you´re making small loaves of bread. Plastic is OK.

Make quince paste:

Buy a bunch of quince. Wash, peel, quarter, and core. Save skins and cores to one side (for jelly).

Boil peeled quince in water like you would potatoes until it´s soft enough to mash. It should be turning a golden brown color.

Mash quince into mashed-potato consistency. Dump into saucepan and heat with a little less than an equivalent amount of white sugar.

Heat and stir with a long wooden spoon (it gets kinda bubbly and hot) until the mixture is a jelly-like consistancy and starts pulling away from the sides of the pan. When you drag the spoon from the edge of the pot to the center, it should take the quince paste some time to fill in the space. Make sure not to do huge batches of this all at once. Fill half of a medium-sized saucepan. If you do too much, the quince is too dark.

Wet the molds. Fill each with paste until it is level with the top of the mold. If you´ve got extrys, you might have to improvise a few little molds. Let cool.

After 6 hours or so, flip the molds upside-down on a plate. Sprinkle sugar on top. It should be clearish golden with a jelly-like consistency. It´s good now, but really you should let it dry for a few days.

Tasty with nuts and cheese.