Peel and core the quinces, then cut into pieces. Steam until they are tender and then press them through a sieve or process them in a blender. Measure the puree and allow one cup of sugar for each cup of puree.
Cook in a heavy bottomed saucepan stirring constantly for about 45 minutes. At this point the puree will thicken and come away from the sides of the pot.
Spread the mixture into a greased cake tin or dish and when it is cool cut into sections and store in an airtight container.

Serve with cheese and crackers and a nice glass of something!

• 1 c apple peeled, cored and chopped
• 1 c sugar
• 100 g butter
• 1 egg
• 1 t baking powder
• 1 ½ c flour
• ½ t salt
• 1 tsp cinnamon
• ½ t nutmeg
• ½ t allspice
• ½ c sticky raisins
• ½ c chopped walnuts

Put chopped apples in a mixing bowl and sprinkle with the sugar.  Stir and coat and leave to stand for 2-3 minutes.  Blend the melted butter and beaten egg into the apple.  Sift the flour, baking powder, salt and spices together.  Add the raisins and nuts and combine the dry ingredients with the egg, butter and apple and mix until just combined. 

Bake at 180C for 40-50 mins.
Cool and sprinkle with icing sugar.
This is also delicious as a dessert served with custard.