Quince squares

Recipe from: 11/14/1991 12:00:00 AM
Ingredients 3
Servings 0


  • 6
    quinces, skinned and cored
  • sugar (see method)
  • brandy (see 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.

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