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To poach: Scrub off the velvet, peel and quarter the quinces, remove
core and slice to desired chunkiness / slimness.

Long slow poaching (stewing) develops the beautiful ruby-pink colour
- in a light sugar syrup + white wine or muscat and a vanilla bean cut open.

OR use Persian Style Quinces, well-drained

Put a sheet of Pampas puff pastry on a greased/oiled baking tray

Put well-drained quinces on the pastry

Add some dobs of qunice jam for really intense quince flavour

Optional:  add any or all of the following: grated lemon rind,
a few sultanas or currants, slivered almonds, spices, etc

Place the second sheet of pastry on top, a diamond over the square
looks good (patchworkers call it ‘on point’)

Brush the surface of the pastry with milk, sprinkle with sugar for an extra
crunch to the pastry – Demerara sugar tastes extra good

Bake 200C for 20 minutes, if the pastry needs more cooking turn the oven
back to 170C and check after 10 minutes