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Quinces, Compote Of

Peel and cut eight quinces into thick slices, put them into a stewpan with just enough water to cover, and four ounces of loaf sugar; stew for about four hours or until soft, when they should be of a rich maroon colour. Then lay the fruit on a dish, reduce the syrup, and when thick and nearly cold, pour over. Allow the fruit to get perfectly cold, then heap thick Devonshire cream on top, and ornament with ratafia biscuits.