Cognac – Quince
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 2 kg quince (s)
- 500 g suar
- 500 g honey
- 0.5 ½ cup vinegar (wine vinegar)
- 700 ml water
- 375 ml cognac
Print Recipe
Pin Recipe Instructions
- Wash, peel and quarter the quinces, remove the core, cut the fruit into slices of the same thickness.
- Bring the sugar, honey, water and wine vinegar to the boil and let the quince simmer for 20 minutes on a low flame. (Do not cook, otherwise they will disintegrate!)
- Layer quinces in glasses.
- Boil juice until thick. Let the juice cool down, add the cognac and pour over the quince. Close jars well and store in a cool and dark place.
- The cognac quinces are a delicious side dish or special dessert (garnish quinces with lightly whipped and delicately sweetened cream).
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