2 quinces, peeled , cored and sliced into medium thickness
650 ml water
400g caster sugar
Juice of ½ lemon
Bring water and sugar to the boil in a heavy based pot and stir until sugar is dissolved;
Reduce to simmer and add lemon juice and quince pieces;
Stir so all the quince pieces are coated in the syrup;
Cover and simmer until quince slices are tender – this will depend on the thickness of the slices, but allow around 45 minutes for quartered quinces.
If you’ve never cooked quinces before, don’t be surprised by the way they change colour.
They will be a lovely deep red when they are finished – not a fire engine red, more a ruby red.
EXTRA'S & TIPS