Substances
Quince, 1k
Sugar, 300 g
Pink wine, ¾ liters
Cloves, 2
Cinnamon, 1 teaspoon
Preparation
– Wash the quinces and boil them complete in water for 10 minutes.
– Take away the quinces, allow them to cool, peel, reduce into quarters and take away the middle with the seeds.
– Save the peels and seeds to make quince jelly.
– In a tall pot, warmth the wine, sugar and spices till the sugar is dissolved.
– Add the quinces, if essential add water till they’re lined in liquid.
– Let it prepare dinner till the quinces are very tender however not falling aside.
– If the syrup will not be but thick sufficient, take away the quinces and proceed cooking over low warmth, stirring often with a wood spoon.
Serve in glasses, two quarters of quince, sauced with the syrup and accompanied by chantilly cream or cream ice cream.
