coings au four

There's an abundance of these things around at the moment - quinces. I'm not a big fan of the ubiquitous pâte de coing, so got a recommendation to bake them instead. I added water, sugar, honey, lemon juice, and 2 cinnamon sticks and baked them, covered, in a medium oven for 2 hours.

A bit like pears in wine, a bit like baked peaches, but stickier, more indulgent, deep with flavour. A bloody triumph.