For the spiced quinces, peel, core & quarter the quinces. Tie the peelings & cores together in a piece of muslin.
Place the remaining ingredients together in a large ovenproof pot over a low heat, stirring until the sugar dissolves.
Increase heat to medium-high, bring to the boil & cook for 2 minutes.
Submerge the quince pieces & the muslin bag in the spiced syrup, adding extra water if required to cover quinces.
Place a dampened piece of baking paper directly over the top of the quinces, (called a cartouche) which helps slow down the evaporation of moisture.
Cover with a lid & place pot in preheated oven for 4 hours or until quinces have turned a deep ruby colour. Remove from heat & allow to cool.
Serve quinces on top of porridge, with Greek yoghurt & pistachios or add them to a frangipane tart for something special.
three ways with quinces:
A delicious addition to a lamb tagine is adding cubes of fresh quince at the same time you add the lamb. It adds sweetness & texture to the final dish.
For a simple quince paste, peel & core
4 quinces, cover with water in large saucepan, bring to the boil & cook for 45 minutes until very tender. Drain well, weigh cooked quince to determine the equal amount of sugar. Place quince in food processor & puree until smooth. Return to pan with sugar over low heat, stirring until sugar dissolves.
Cook for 1 1/2 hours or until mixture has become a deep ruby colour. Pour into a lined 20cm x 30cm pan, smooth surface then place in 50°C oven for several hours or overnight to set.
Quince paste makes a stunning glaze for meats, especially a baked Christmas ham.
Place 125g chopped quince paste in a small saucepan with 1/4 cup each lemon juice & water over a low heat, stirring until paste dissolves. Brush or pour glaze over meat towards the end of cooking.