The quince is done. Now we’ll line them up on oven racks and dry them, and then we’ll have enough sweet candied quince to last us a year.

I wish I had weighed them before. Eric could probably tell me how many kilograms of sugar we’ve pumped into them, but without knowing the original weight, it’s hard to relate it to anything. I know we’re talking kilograms in any case, because “sugar 1 kg” has been on the grocery shopping list several times recently.

I also wish I had taken before and after photos. I kind of did, but not in comparable lighting. I know that the quince and the syrup around them have a much deeper colour now, a dark amber instead of the original bright gold, but want to really see it.