Quince

Wash the apples, cut them into small pieces and place them in the fire in a saucepan together with half a glass of water.

When the pulp is rout, pass through a sieve, pesatela and mix in an equal amount of sugar.

Return to heat and cook slowly, stirring often until the past takes on a pinkish uniform and does not stick to the spoon.

Sprinkle baking sugar (or rub with a little oil) and pour the cotognata levelling it with a wet spoon to a thickness of 2 cm; Let dry for a few days while protecting with gauze.

After this time, cut the cotognata into pieces of the shape that you like and keep it in Tin boxes separating the layers with wax paper.