Ingredients:
2½ pounds quince
¾ cup sweetener of choice
One 3-inch stick cinnamon
2 wide strips orange zest (removed with a vegetable peeler)
Directions:
1. Rub the fuzz, if any, from the quince. Using a good sharp knife, cut away the skin using long, clean strokes, as you would an orange, saving the skins. Remove the center with an apple corer, saving the cores. Slice the quince into wedges about ½-inch thick.
2. Put the skins and cores into a saucepan with 2 quarts of water. Bring to a boil then simmer, covered, for 30 minutes.
3. Strain and return liquid to pot, adding the sweetener, spices, and orange zest. Stir to dissolve the sweetener then add the sliced fruit. Place parchment paper or a heavy plate directly over the fruit to keep it submerged. Lower the heat, cover the pan, and simmer until the slices have turned pink and lightly translucent, about 2-2½ hours. If the syrup becomes too thick, add more boiling hot water as needed.
4. When done, store the fruit in its syrup in the refrigerator – should keep for 2 months.
Makes 1 quart