Ingredients (3)
|
6.00
|
quince
— peeled, cored |
|
|
sugar
|
|
|
brandy
|
Method:
Quarter the quinces and place in salted water to prevent discolouration.
Drain the quince quarters and place them in a saucepan. Cover with cold water. Boil until soft and mince while still hot. Weigh the purée.
Add 3 kg sugar and 125 ml brandy for every 5 kg quince purée. Stir very well until all the sugar has dissolved. Stand overnight. Cover a surface or flat dishes with a sheet of plastic and spread a 2,5 cm thick layer of the mixture on the plastic. Stand for 3 days until a hard layer forms. Cut into squares and turn out on to trays or a rack to dry. Neaten the sides of the sweets. After 1 week turn the sweets over and dry for 3-4 weeks indoors.
