These little fondant szoeets , with their unusual quince flavour, make tasty sweetmeats for a party.
4 lb. quinces, peeled, cored and quartered grated rind of
1 teaspoon ground cinnamon
1 lb. sugar
Place the quinces, lemon rind and cin-namon in a large saucepan and add just enough cold water to cover the fruit. Set the pan over high heat and bring the liquid to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 50 to 60 minutes or until the quinces have reduced to a pulp.
Remove the pan from the heat and, using the back of a wooden spoon, rub the fruit through a fine wire strainer into a medium-sized saucepan. Discard any pulp remaining in the strainer. Stir the sugar into the quince puree.
Place the pan over moderate heat and, stirring constantly, bring the puree to the boil. Reduce the heat to low and simmer for 5 minutes, stirring frequently.
Remove the pan from the heat and pour the mixture into a 6- x 8-inch baking tin and set aside to cool. When the mixture is cool but not set, cut it into 1-inch squares. Leave the sweets until they have set. Remove them from the tin and serve in small dishes.