Preparation

• Put the quinces, vanilla bean pod and seeds, and lemon zest in a 4-quart saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook until the quinces are tender when poked with a knife, about 40 minutes.
• 在漏勺中排干Quinces，然后丢弃香草豆。将水果和柠檬皮在食品加工机中。按体积测量泥，将其返回到平底锅中，然后添加相等的糖。（例如，如果您有2杯泥，请加2杯糖。）
• 用中低火煮，用木勺搅拌直至糖溶解1至2分钟。加入柠檬汁，并将热量降低到低。继续煮熟，偶尔搅拌，直到泥巴变成非常厚的糊状，约1-1/2小时。
• Meanwhile, position a rack in the center of the oven and heat the oven to 125°F. If your oven doesn’t go this low, use the lowest temperature possible and expect a shorter cooking time. Line an 8×8-inch glass or ceramic baking dish with parchment and grease with the butter. Pour the quince paste (don’t scrape the pot) into the dish and smooth the top with the wooden spoon. Bake until slightly dried and firm enough to slice, about 1 hour.
• Remove from the oven and let cool to room temperature. Invert onto a cutting board and cut the quince paste into four 2-inch-wide strips. Wrap each strip in plastic wrap and refrigerate.

Make Ahead Tips

The quince paste will keep for up to 1 month.