Homemade quince paste with ricotta

Ingredients

For 1 serving

• Quinces1
• Sugar10 g
• Lemon juice10 ml
• Ricotta50 g

Contains: lactose,

In season: October – December

Method

1. Rub the quince with a cloth to remove the fuzz, peel it, cut out the hard core and chop it into pieces of about 2 cm; toss them straight away in the lemon juice so they don't brown.
2. Put them in a small pan with a finger's depth of water, cover and cook over a medium-low heat for 30 minutes, stirring now and then, until the pieces mash easily with a fork.
3. Blend the flesh with the sugar to a smooth purée.
4. Return it to the pan and reduce over a low heat for 10 minutes, stirring often because it spits and sticks, until thick and coming away from the bottom.
5. Pour it into a small bowl, let it cool and serve next to the ricotta.