Quince paste

Ingredients for 3 servings:

• 1 kg quince(s)
• 300 g honey
• 400 g sugar
• 1 lemon(s) and orange, grated peel, untreated
• ½ tsp ground cinnamon
• 1 pinch(s) clove(s), ground
• Oil, for brushing
• Sugar, coarse

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Wash the quinces thoroughly, quarter them, remove the blossoms and stems, place them in a pressure cooker with 150 milliliters of water, and cook for 20 minutes according to the instructions. (Or fill a large pot three fingers deep with water and cook the quince quarters for at least half an hour until buttery soft.) Strain the quinces through a sieve. Melt the honey and sugar in a tall saucepan over low heat, then add the quince puree, citrus peel, and spices. Reduce to a thick consistency over low heat, stirring constantly. Line the oven tray with parchment paper and brush thinly with oil. Spread the quince puree about 1.5 centimeters thick and let it dry overnight in a cool place. The next day, dry in the oven at 160°C on the middle rack until the mixture is no longer moist (after about 3 hours, open the oven door occasionally!). Turn the tray over halfway through. Cut the quince paste into small diamond shapes and roll in coarse sugar. Store in tins between parchment paper. It will keep for up to 3 months and is heavenly old-fashioned!