This traditional Italian/Spanish paste is nice nice nice - deliriously amazingly delectable with a strong cheese.
Take your so-ugly-they're-beautiful quinces and cover with water
Boil them until the skins crack. At this stage they're easy to peel, and you can take the skins off when they're cool enough, and remove the pips and cores.
Boil again until soft.
Now strain off the water, puree the fruit and add the same quantity of sugar - weight for weight.
Slowly bring back to the boil while stirring to make sure the sugar is all dissolved.
I was over it by then - ours is set just enough but gosh it's good... I wrapped it in several blocks in baking paper and it keeps in the fridge for ages. If you let it. I didn't.