Brandied Quince in Honey

• 2 to 2½ pounds (1 to 1.25 kg) peeled and cored ripe quince
• ¾ cup (180

Cut the fruit into thin, neat slices. Put the honey, sugar, vinegar, and water in a nonreactive preserving kettle and stir once. Bring the mixture to a hard boil over high heat and boil 3 minutes. Remove any scum that forms. Reduce the temperature to medium and add the fruit. Cover and simmer 20 to 30 minutes or until the fruit is tender but not soft. (This will depend on the degree of ripeness