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Quinces in Brandy

6 servings

Ingredients

• 1 kg Quinces
• 750 g sugar
• lemon peel (a little)
• cinnamon (a little)
• 0.5 l cognac

Instructions

1. Peel the quinces, remove the core, wash in cold water, and cook in water until quite soft.
2. Remove, drain on a sieve, and weigh; for every 1 kilogram of fruit, allow 750 grams of sugar.
3. Clarify the sugar, boil it down slightly until thick with a little quince water, pour hot over the quinces, and let sit for 48 hours.
4. Then remove the quinces, place them in canning jars, and add a little lemon peel and cinnamon.
5. Boil down the sugar until quite thick, mix in about half a liter of cognac, and pour the juice over the quinces; if they are not entirely covered, add a little more cognac.
6. For a red color, cook the cores and peels with the cooking water and strain the water through a hair sieve before clarifying the sugar.

Modernized from a treasured 19th-century German cookbook.