Thursday, 13 January 2011


3 medium size quince,
2 cup of sugar
1 cup of water
or if you like instead of water 1 cup of red wine(If preffered)
5-6 cloves
1 cinnamon stick

Wash and peel quinces,cut in half and remove core and seeds with a sharp knife.Keep all, we will use them later. Put quinces (face up), cloves and cinnamon stick in a large saucepan.Add sugar equalliy on top of quinces,cloves and the cinnamon stick.Add cores and seeds to the bottom of the saucepan,they will give a nice color to the dessert. If you like wine,pour a cup of wine over the top as well.. Start cooking on a very low heat.Should be cooked 1 or 1.5 hours like that,but you should check if they are ok and have enough juice regularly.Turn them over a few times to ensure the sugar and the juice are coated equally.You can add some more water or wine if not cooked enought.When cooked they should look like with jelly.When very well cooked and jellied, turn off the heat and wait them cool down in the saucepan.
Serve cold,with some jell taken from the saucepan and thick clotted cream.

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