Ingredients
2kg of quinces,
3 cups of castor sugar,
2 cups of water,
2 cinnamon sticks,
2 star anise,
4 whole cloves,
1 cup of orange flavoured liqueur.
Preparation
Peel and halve quinces, cut each half into 4 pieces and remove the cores. Combine sugar and water ina large heavy based baking dish, stir over low heat without boiling until sugar has dissolved. Add quinces, cinnamon, star anise and cloves, and cover in the sugar syrup. Bring to the boil, then remove from heat and transfer to the oven. Cook for 2 hours on 180 degrees stirring occasionally or until quinces have turned a deep pink colour and are tender. Spoon into a hot sterillised jar and seal immediately.
