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 ho