Soft yet textured, this magical fruit turns from yellow to red, the taste sure to delight as it did our Melbourne masterclass participants.
- Preheat the oven to 120c
- Place water and cinnamon into a large pot and bring to the boil, stir in sugar and simmer until dissolved, remove from heat.
- Peel the quinces, (but save the skins) and cut in half, leaving seeds inside.
- Place quinces closely together face down in gastronome trays and cover with the syrup and peelings.
- Press a piece of baking paper over the syrup, weight with a rack or similar to prevent the quinces from floating. Finish with a piece of foil and lid.
- Cook in the preheated oven for 6-8 hours or until a rich red colour.
- Remove from the oven and set aside to cool.
- Place into the fridge overnight.
- The following day, carefully remove the quinces from the syrup and de-core.
- Strain that syrup and discard peelings and cinnamon quills.
- Check the consistency of the syrup, if not thick enough you will need to place syrup in a large pot and reduce to the required consistency.