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Quinces in Sugar

4 servings

Ingredients

• 500 g pear quinces
• 450 g sugar
• cinnamon (a little)
• ginger, a few pieces (a little)

Instructions

1. Pear quinces are best for preserving.
2. Rub them well, peel them, cut them lengthwise, and cook them with their peels and core almost tender but not soft in water; the seeds give the quinces a beautiful red color.
3. Drain on a colander, cook the remaining liquid for another hour, strain through a sieve, and skim the broth with 375 to 500 grams of sugar.
4. Cook the quinces fully tender in the juice, place them in a glass with small pieces of cinnamon and ginger, reduce the broth significantly, and pour it over the quinces, not too hot; the juice must cover the fruit.
5. For a more tart flavor, add the juice of a good, juicy lemon during cooking, but then omit the cinnamon and ginger and instead add some finely peeled lemon zest.

Modernized from a treasured 19th-century German cookbook.