Syrupy baked quince, spicy & drunken

Years ago, I bought a small copper pot from Tehran’s Tajrish Bazaar and brought it back with me to Rome. Besides enhancing the aesthetics of my kitchen, dangling from a bar above the stove, I wanted that pot to cook quince in, once a year.

In Iran you are taught to make quince jam — or anything with quince — in a copper pot, to bring out the very deepest red colour. We believe this myth is why the colour of quince jam from Iran is so different from the Italian one (and also cotog