Ingredients
Method
1.Combine quince in large saucepan with dried figs, a cinnamon stick and enough water to cover. Bring to the boil.
2.Simmer with saucepan lid on for about 1 hour or until most liquid is absorbed. Discard cinnamon and process mixture until pulpy. Measure mixture into same pan. Add 1 cup caster sugar to every 1 cup pulp.
3.Stir in lemon juice; stir until sugar dissolves. Simmer over very low heat, about 2 hours or until mixture leaves side of pan.
4.Grease and line a deep 20cm round cake pan.
5.Pour into cake pan. Stand at room temperature overnight until set.
