Ate de Membrillo

Wash and scrub the quinces thoroughly to remove any fuzz. Peel the skin, core them, and cut the quince flesh into approximately 2-3 cm cubes.

In a large, heavy-bottomed pot, combine the cubed quince flesh and water. Add the Mexican cinnamon stick. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the quince flesh is very tender, about 30-40 minutes.

Remove the Mexican cinnamon stick. Carefully drain any excess water, reserving a small amount if needed for blending. Transfer the cooked quince flesh to a food processor or use an immersion blender to create a very smooth puree.