Quinces rinse, remove the peel, core, cut into narrow slices, sprinkle with juice of one lemon. Boil vinegar and water with crumbled cinnamon stick, sugar and honey. Cook quinces in it for 20 minutes. Pour into prepared glasses. Continue boiling juice until it begins to thicken. Cool, mix with cognac and pour over fruit. Close jars with cellophane and keep cooled.
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