Summary

Ingredients

• 2 kg quince (s)
• 500 g suar
• 500 g honey
• 0.5 ½ cup vinegar (wine vinegar)
• 700 ml water
• 375 ml cognac

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Instructions

1. Wash, peel and quarter the quinces, remove the core, cut the fruit into slices of the same thickness.
2. 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!)
3. Layer quinces in glasses.
4. 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.
5. The cognac quinces are a delicious side dish or special dessert (garnish quinces with lightly whipped and delicately sweetened cream).