- 2 pounds quince
- 14 ounces dark brown sugar
- 1 lemon, juiced
- 1/4 cup dark rum
- 2 cups heavy cream
Preheat the oven to 325 degrees F.
Once the quince are cool enough to handle, remove the skin and cores and press the flesh through a sieve, transferring it to a saucepan with the brown sugar and lemon juice and, over high heat, bring the ingredients to a boil, stirring with a wooden spoon. Lower the flame and cook the quince, still stirring, for 5 minutes, then remove from heat and allow to cool.
In a medium bowl, combine the rum and cream and beat to form stiff peaks. Lighten the cooled quince with a third of the beaten cream, then gently fold the quince into the remaining cream.