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(Brandied Fruits) - (The International Jewish Cook Book)

Select large yellow, pear-shaped quinces, and peel and quarter them.
Take out the cores and throw into cold water, until all are pared. Then
boil until tender, so they can easily be pierced. Take them out with a
perforated skimmer and weigh. Then take three-quarters of a pound of
sugar to a pound of quinces, and boil in a little over half the quince
water. Add stick cinnamon and cloves (removing the soft heads). Boil
until quite a thick syrup. Pack the quinces in jars, add a pint of good
brandy to the syrup and pour boiling hot over the quinces and seal

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