Quince Compote

• 1 kg (2 lb) quinces
• 250 g (8

Peel and core the quinces, and cut them into thick slices. Put the peels and cores into a thin syrup made by simmering the sugar and water with lemon juice. Cook for 30 minutes, by which time the syrup will have acquired a jelly-like quality. Strain the syrup and return it to the pan. Bring it to the boil again and poach the slices of quince until soft.

Serve hot or cold with thick doub