Becs: I have been the fortunate recipient of lots of home grown quinces this year...aside from making a few jars of quince paste I have roasted most of them to serve with Posh Porridge. The method I use is based on one from the Dunsandel Store Cookbook and is the easiest I have tried with minimal prep involved - quince are a pain to cut/core when raw. Wash the quinces well, rubbing off the fuzz on their skin with a cloth. Cut in half or quarter if especially large and fill a large lined roasting tray. Cover with a cup of sugar, and add an inch of water to the pan. Cover with foil and bake at 150 C for 3 hours or so until tender. Once cool it is easy to remove the skins and cores. Pour the syrup into a saucepan and reduce until desired consistency and sweetness. These can be preserved in jars or frozen.
