A Book of Mediterranean Food

and cut out all the hard inside.
Now make a note of their weight.
Lay them in a saucepan, cover with
cold water containing a handful of
salt (1½ to 2 oz). Boil quickly till
soft (for about 10 minutes), then
drain quickly. Take the peels and
cores and pips, cover with cold
water, boil well and strain. Pour
this juice into a basin and add an
equal quantity of sugar. Pour this
mixture over the quinces, arranged
in a preserving pan, now add more
sugar, equal to the original weight
of the prepared quinces. Simmer
gently till the pieces are quite
clear, and the juice forms a thick