A winter drink with a mildly sweet-tart aroma, made by boiling quince along with its peel and straining it. It can be served hot during cold and flu season or cold at other times.
Put the chopped quinces, with their peel, into a pot with water and a cinnamon stick, and boil over medium heat until softened.
Strain the boiled quinces to separate the liquid, and remove the pulp and the cinnamon stick.
Add sugar to the strained liquid and stir well; warm gently until the sugar dissolves.
You can serve it hot, or chill it in the refrigerator and serve cold.
Note: Use the quince after washing its fuzzy skin thoroughly; since the boiling water passes through the skin, washing is important.
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