Quince Paste Chocolates

Place quinces in a large pot and almost cover with water, add the muslin bag

Bring to a boil and simmer for about 30 minutes until the fruit becomes soft

Remove the muslin bag and press quinces through a sieve to mash the fruit

Weigh quince pulp and add an equal weight of sugar

Place back in the pot and heat through until sugar dissolves, and continue to cook until it turns reddish in colour, stir mixture every 5 minutes to prevent catching on the pot — this could take up to 2 hours

When very thick, spread into lined lamington tin and dehydrate in the sun or in a cool oven

When set wrap in baking paper and foil and rest overnight in an airtight container.

Melt chocolate in a bowl over a saucepan of simmering water

Dip quince squares into chocolate using a fork or skewer

Place on grease-proof paper and top with nuts or dried fruit of your choice

Place in fridge until chocolate hard and set.