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Baked Quinces

  • 8 ripe quinces
  • 1/2 cup loaf sugar
Take ripe quinces, pare and quarter them, and cut out the seeds. Stew them in clear water until a straw can pierce them. Put into a baking dish with the sugar (a cup of sugar to every 8 quinces.) Pour over them the liquor in which they were boiled, cover tightly and bake in the oven for approximately an hour. Then take out the quinces and place them into a covered dish. Return the syrup to the saucepan and boil for 20 minutes (be patient, you rascal). Pour over the quinces and set aside and take a deep breath to cool off.
Submitted by Tess M Jun 5, 2009 3 min 80 min 83 min

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