I like to cook quince simply, that way they can be used in various desserts.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
There’ll be some fingernail like bits that go gritty around the core, and it’s best to get these, too.
Lay the quince in a baking dish in one layer, packing them closely together, and sprinkle generously with sugar. Add enough water to come just about to the top of the quince, cover tightly with foil, and bake for 4–6 hours on a low heat (140°C is fine) or until soft, fragrant and pink.
Serve as is with natural yoghurt and a drizzle of honey, pureed into a fool, with your muesli in the morning, or on top of pancakes with the syrup poured around.