Rub the whole quinces with a cloth to remove the fluff, place the fruit on a baking sheet or in an oven dish and cover with foil. Bake in a preheated oven for about 1 hours or until soft (this will
depend on the size of the quinces).
Remove from the oven and leave them
until they are cold enough to handle. Cut the quinces in half and scoop out the pips, then purée the halves with the peel still on.
Weigh the quince pulp and add equal
parts of pulp and castor sugar into a
saucepan. Add 5ml brandy per kilogram pulp, if you prefer. Heat over a low heat
and stir until all the sugar has dissolved,
then bring the mixture to the boil while
stirring continuously. Allow it to simmer for about 30 minutes until it darkens and starts to pull away from the sides of the saucepan.
Pour the quince cheese into bread tins or ovenproof glass dishes lined with baking paper and put it aside until it is
cold and hard.
To serve: Cut the quince cheese
into small blocks or slices and serve