Soooo, I had all those quincies lying around, and a load of cheap rum, for as usual I misjudged the measure;-). I am not at all for cheap rum drunken pure, no, thanks, I am not THAT needy*ggg*. So I covered the quince with brown sugar and equal parts spruce honey. I let it rest for my magical three days, until the syrup filled up. Then I added about half a litre of mild (56%) Carribean rum. Now the quince are soaked nice and through, they will see some candying to serve as a sweetmeat for Jul. The liquor I will drink as such.
