A traditional recipe prepared in the kitchens of the Hôtel Abbaye de Riaud

1. Do not peel the quinces; quarter and seed them; grate them; 
2. place in a bowl; cover and let macerate in a cool place for 3 days; 
3. squeeze the quinces in a towel; measure out the juice collected;
4. add an equal quantity of eau-de-vie, and to each liter of this mixture add 300 g (10 oz.) granulated sugar, 1 clove and a piece of cinnamon stick; 
5. cover and leave to infuse for 2 months; strain through cheesecloth and bottle.