Palatinate cognac quinces with honey

Ingredients for 1 servings:

• 1 kg quince(s)
• 250 g brown cane sugar
• 250 g honey
• 1 tbsp white wine vinegar, good
• 1 lemon(s), sliced
• Cognac (depending on taste)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

something delicious to give away

Peel, quarter, core, and slice the quinces. In a saucepan, combine the sugar, honey, vinegar, quince pieces, and lemon slices in 375 ml of water. Let it steep over low heat for about 20-30 minutes. Remove the quinces and divide them into twist-off jars. (The size depends on your taste.) Simmer the juice until it thickens slightly, then let it cool, add the cognac, and divide the juice between the jars. Seal the jars immediately and turn them upside down for about 5-10 minutes. Then turn them upside down again. The jars are ready for storage or gifting. The quinces can be used for baking, to enhance desserts, rice pudding, or semolina.