Ingredients:
5 regular quinces
1 kilo of sugar
½ wine glass of cognac
Cinnamon
Instructions:
Peel the quinces, cut them in two and remove their seeds. Spread them in a baking pan. Dilute the sugar in a little water, add the cognac and half tablespoon of cinnamon. Pour the mixture in the baking pan with the quinces. Bake in 100 degrees, until they soften. Serve the quinces in a platter and sprinkle with cinnamon.
Find here: Cookbooks and Pastry books for Monastic Gastronomy
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