1. Place the chopped quinces into a large pan and add enough water to cover them. Add the vanilla pod and bring to a boil. Cover the pan and boil for 30-40 minutes, or until quinces are very soft.

2. Drain the liquid from the quinces and transfer the cooked fruit to a scale. Weigh the quinces and note the weight, as this is how much caster sugar you will need for the recipe.

3. Blend the softened quinces in a food processor until smooth, forming a paste.

4. Return the quince paste to the original pan and add the caster sugar (equal to the weight of the cooked quince). Cook over a low heat, stirring constantly, until the sugar fully dissolves.

5. Continue to cook over a low heat, stirring occasionally, for 1 to 1 ½ hours. The paste should thicken and turn a deep orange colour.

6. Pour the cooked paste out into a lined 20cm x 20cm square baking tray, smoothing it out evenly. Allow it to cool and set. Once firm, cut into portions, wrap each piece in baking paper, and store in an airtight container in the fridge for up to 3 months.