Instructions: Rub the quinces with a cloth to remove the down.

Put them on a baking tray whole (or halved if they are very large).

Cover with foil and bake in a low oven preheated to about 150C/300F/Gas for about 1 l/2 hours although the time will vary according to the size of the quinces.

The quinces are cooked when they are soft but the skins remain unbroken.

Remove from the oven and allow to cool until they can be easily handled.

Cut in half and take out the core and any tough pieces.

Push the flesh and skins through a vegetable mill.

Weigh the pulp and put an equal amount of caster sugar into a saucepan.

Add the quince pulp and bring to the boil stirring constantly until the quince darkens in colour and comes away from the sides of the pan.

This could take up to 30 minutes.

When ready pour out on to a large flat cold plate and leave to set.

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