Sweet Boiled-down Quinces with Walnuts

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	1 min
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

As far as I know, this dish comes from the Black Sea area. It is typical of this region to add walnuts to the preserved fruit - absolutely delicious!
Prepared quinces, cleaned of fluff, washed, quartered, without core, cut into slices approx. 3-5 mm thin, best done with the food processor.
Bring sugar and water to a boil, add quince, cook for 5 minutes while stirring, remove from heat, let rest for 10-12 hours. Repeat process.
Then roughly quarter the walnuts, cut the lemon into wafer-thin slices, remove the core. Add the walnuts, lemon wedges and vanilla sugar to the quinces, bring to the boil while stirring, but this time do not boil (so that the mixture does not burn!), Otherwise remove from the heat, pour into the clean glasses, seal airtight and slowly cover the glasses completely under a woolen blanket let cool down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.