Palatinate Cognac Quinces with Honey
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg quince (s)
- 250 g cane suar, brown
- 250 g honey
- 1 tablespoon white wine vinegar, good
- 1 lemon (s), sliced
- Cognac, (depending on taste)
Print Recipe
Pin Recipe Instructions
- Peel, quarter, core and cut the quince into pieces or slices.
- Let the sugar, honey, vinegar, pieces of quince and lemon slices in 375 ml water in a saucepan over low heat for about 20 - 30 minutes.
- Now remove the fruits and distribute them in twist-off glasses. (The size depends on taste.)
- Let the juice simmer until it is slightly thickened, then let it cool, add the cognac and distribute the brew between the glasses. The jars are closed immediately and turned upside down for approx. 5 - 10 minutes, then turn around again and the jars are ready to be stored or given away.
- The quinces can be used for baking, to refine desserts, rice pudding or semolina.
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