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1
To prepare the quince compote, wash and dry the quince, peel it, and eliminate the core and seeds. Cut it into wedges and and place it in a deep saucepan. Add the juice of 1 lemon, so it does not turn brown. Add a cup of water and simmer for 15 minutes.
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2
Drain the quince and put it through a food mill or blend it with a blender in order to obtain a puree.
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3
Place the quince puree back into the saucepan and add the sugar, heat and slowly bring the mixture to a boil.
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4
Simmer for 20 minutes, stirring constantly.
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5
Place the mixture in a baking dish approximately 2 centimeters deep and level the surface with a spatula.
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6
Let the mixture rest for 3 days in a cool, dry place.
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7
Cut the compote into squares with a wet knife. Sprinkle with sugar and store in a metal canister.
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8
To prepare the quince crumble bars, line a baking dish measuring 18 x 18 centimeters with wax paper.
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9
Combine the flour with the sugar, a pinch of cinnamon, and the Marsala.
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10
Add the butter, chilled and cut into pieces, and work with the tips of your fingers until the mixture resembles oatmeal.
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11
Place 3/4 of the crumble mixture in the baking dish and press well.
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12
Spread the quince compote over the mixture and top with the remaining crumble mixture.
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13
Bake at 180C for approximately 45 minutes.
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14
Remove the crumble from the oven, let it cool completely and cut it into bars.
