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How to make the cotognata: Remove the core of the quinces and cook in boiling water till tender to the fork.
Drain and cool. Sift the pulp. Add sugar and juice of the lemon. Cook this mixture
over medium heat for 10 mins, stirring occasionally.
Warm up a mold and pour in the mixture. Let it dry in a cool and airy place.
When a light film of sugar has formed on top, turn the cotognata in a dish so that it can dry on the other side.
Note:
Cotognata is a typical Sicilian dessert and it is customary to make it in a small mold, in the shape of a fish or leaf.
Recipe courtesy of The Italian Trade Commission.
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