Stewed Quince

• 4 large quince
• Juice of 1 lemon
• ¾ cup

Peel, core, and roughly chop the quince.

Place the fruit in a small nonaluminum saucepan and toss with the lemon juice, sugar, and ¼ cup water.

Add the cinnamon, place over low heat and cover.

Simmer, stirring from time to time, until the fruit begins to give off juice and soften.

Serve warm with the pepper cake.