Quinces in Cognac

Ingredients for 1 servings:

• 2 ½ kg quince(s)
• 1 lemon(s), 6 tbsp juice and grated zest
• 1 ¼ kg sugar
• 1 bottle of cognac or brandy

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Total time approx. 11 hours

Grate the quinces well, peel them (set the peels aside), remove the stones and cut into not too narrow wedges. Bring 1 litre of water with 4 tbsp of lemon juice to the boil and blanch the quinces in batches for 3 minutes each. Meanwhile, cover the quince peels with water and simmer for 20 minutes. In a large saucepan, combine 1 litre of the strained peel liquid with the remaining lemon juice, the lemon peel and the sugar, and boil until clear. Add the quinces and bring to the boil once. Cover and leave to stand overnight. The next day, remove the quinces with a slotted spoon and reduce the liquid by about half. Then allow to cool and stir in the cognac. Layer the quinces in sterile jars and pour the liquid over them. Close the jars tightly. The quinces should rest for at least 6 weeks before eating. They will keep for several years, although they will darken slightly over time. Serve as a dessert, for example with vanilla ice cream or whipped cream, or as a side dish to game or pan-fried dishes. Tips for liqueur fans: I use the quince cores to make a liqueur (see the recipe “Quince Liqueur for the Very Patient”). If you have any leftover cognac liquor, pour it into a bottle, add a piece of split vanilla bean, and let it stand for about six weeks. This also makes a very delicious liqueur.