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COre your Quinces and fair pare them, perboyle them in seething licour, Wine or water, or halfe wine and half water, and season them with Sinamon and sugar, and put halfe a dosen Cloues into your Pyes amongst them, and halfe a dosen spoonful of rosewater, put in good store of sugar. If you will bake them a slighter waye, you maye put in Muscadell to spare Sugar.