Instructions: Peel quinces, cut into eighths and cut out core and seed section from each piece. Place quince pieces in heavy saucepan, add water just to cover and bring to boil. Cook uncovered over medium-low heat, carefully turning over slices from time to time, about 50 minutes, or until tender and only about half covered with water. (Cooking time varies with size of the fruit and degree of ripeness.)

Add sugar, lemon juice and cinnamon. Swirl pan and baste quinces with liquid to dissolve sugar. Cook over medium heat 5 minutes, then over low heat 30 minutes, basting from time to time. Watch carefully; it may scorch. When quinces are ready, they should be very tender and appear shiny and glazed. Syrup should taste concentrated. Spoon into serving dishes with syrup. Serve cold.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.