Inverted pie with quince

In a large saucepan mix 10 cups of water and 1 cup of sugar. Remove the peel from 1/2 lemon and until Ingredients:

• sugar - 13/4 Cups
• lemon - 2 pieces
• a small quince (about 1 kg) - 10 pieces
• salt - 1 pinch
• butter - 2 items. spoons
• flour for surface - - Parts
• ready-made unsweetened shortcake - - Parts

Instructions

In a large saucepan mix 10 cups of water and 1 cup of sugar. Remove the peel from 1/2 lemon and add to the pan. Cut the lemons in half, add 1 1/2 lemon juice to the pan. Juice from half a lemon to put aside. Cut the quince in two and add to the pan. Boil. Cover, reduce heat and cook until soft, 8 to 10 minutes. Drain the water and set the quince aside. Preheat the oven to 190 degrees. In a saucepan, combine the remaining 3/4 cups of sugar and salt. Cook over medium heat until the mixture begins to thicken and become golden brown. Remove from heat and mix with oil. Arrange the quince in a baking dish. Top with the remaining juice of half a lemon. On a lightly floured work surface, roll a dough with a diameter of 30 cm and a thickness of 3 mm from the dough. Put the dough over the quince, leveling the edges. Bake until the quince does not let the juice, and the dough does not turn golden brown, about 45 minutes. Remove from oven and let stand for 10 minutes. Turn the cake over the dish and serve warm.

Servings: 8