Summary

Ingredients

• 1 kg quince (s)
• 600 g suar
• 250 ml water
• 1 cup walnuts
• 1 medium lemon (s)
• 1 packet vanilla sugar

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Instructions

1. 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!
2. Prepared quinces, cleaned of fluff, washed, quartered, without core, cut into slices approx. 3-5 mm thin, best done with the food processor.
3. 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.
4. 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.