Pare and quarter; extract the seeds and stew the fruit in clear water
until a straw will pierce them; put into a baking-dish with a half
cupful of sugar to every eight quinces; pour over them the liquor in
which they were boiled; cover closely, and steam in the oven one hour;
take out the quinces, lay them in a covered bowl to keep warm; return
the syrup to the saucepan, and boil twenty minutes; pour over the
quinces, and set away covered, to cool. Eat cold.