Quince Spoon Sweet

•  Peel and core the quince, reserving both.
• Using a very sharp knife, cut the quince into thin matchsticks.

1. Combine the quince cores and peels in a medium heavy saucepan. Add 2 cups cold water, the wine, and 1 cinnamon stick. Place over medium-high heat and bring to a boil.

2. Lower the heat to a simmer and simmer for 30 minutes. Remove from the heat and strain through a fine sieve, discarding the solids.

3. Place the liquid in a large heavy saucepan. Add the reserved quince along with the sugar and remaining cinnamon stick. Place over medium heat and bring to boil.

4. Lower the heat and simmer, stirring and skimming frequently (careful that it doesn't stick to the bottom of the pan ,it loves doing so!), for about 2 hours, or until the liquid has become syrupy and the fruit has turned a deep amber color. Remove from the heat and set aside to cool.

5. When cool, serve or transfer to a nonreactive container, cover, and refrigerate for up to 3 months.

 *For all spoon sweets you should taste the fruit before adding the sugar. If the fruit is very sweet, you might need to add only about half of the sugar called for in the recipe.