2 kg quinces
200 g sugar
100 ml oil
100 ml white wine
50 g flour
Do not peel the quinces, just wash them well and wipe with a kitchen towel. Cut into quarters, cut the hard part in the center, and then slice the quarters like a orange. Cover the slices with flour and fry them in oil well heated, then remove them in another pot.
Put the rest of the flour and the sugar into the remaining oil and stir over heat until sugar begins to caramelize. Pour the wine mixed with 300 ml of water and still give some boil, stirring so as not to make lumps. Pour the sauce over the roasted quinces and seethed together a few minutes longer.
Serve hot or cold.
Images from here.
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