<http://schema.org/recipeInstructions>
" Heat oven to 350 degrees F. Coat a 2x9-inch round cake pan with cooking spray. Mix sugar and water in a large skillet; bring to a boil over medium-high heat. Boil mixture 3 to 4 minutes, or until a light honey color. Add butter and reduce heat to medium; when butter is melted, boil mixture 1 minute, until light golden. Add quinces and cook 8 minutes, turning quinces several times, until lightly caramelized and crisp-tender when pierced with the tip of a knife. Remove from heat; cool in skillet 5 minutes. Pour quince mixture into prepared baking pan so slices cover bottom of pan evenly. Beat gingerbread mix with buttermilk with an electric beater until batter is smooth. Pour over quinces and carefully spread to edges of pan. Bake 40 to 45 minutes, until a pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Invert onto a serving plate. Cool until cake is just warm (this cake is also delicious at room temperature). Serve with vanilla ice cream."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a18413/upside-down-quince-gingerbread-cake-rbk1107/>