Pot-Roasted Quince

• 1.8 kg (4 lb) caster (superfine) sugar
• 1.95 litres (68¼

Place all of the ingredients (except the quinces and lemon juice) in a Dutch oven and bring to the boil, then simmer for 10 minutes.

Peel the quince, halve, remove the core and stem, and shape the quince halves into even-sized pieces. Gather up all of the quince peel and trimmings in a piece of muslin (cheesecloth), tie the top with kitchen string and add the bag to the syrup. Add the q