Brandy quinces

Ingredients for 1 servings:

• 2 ½ kg quince(s), ripe and fragrant
• ½ kg sugar, white
• ½ kg brown sugar
• 1 lemon(s), untreated
• 700 ml water
• 250 ml brandy

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

refined side dish to game or sauerbraten, makes about 10 glasses

This recipe makes about 10 230 ml jars. Wash the lemon with hot water, peel it thinly, and squeeze out the juice. Pour the water into a sufficiently large pot, mix with the sugar, lemon juice (at least 4 tablespoons), and lemon zest. Peel the very ripe quinces, cut them into six or eight wedges depending on their size, remove the cores, and immediately place the quinces in the lemon-sugar water. Bring to a boil and simmer for about 10 minutes from the boil. The quinces should still be firm to the bite; this is best checked with a toothpick. Remove the cooked quinces from the liquid with a slotted spoon and fill the prepared jars. Let the liquid simmer uncovered for about half an hour, then add the brandy and, after removing the lemon zest, pour the liquid over the quinces. Seal the jars immediately and store in a cool, dark place. If you want to ensure the quinces last longer, cook them the traditional way in a preserving pan, following the instructions for the preserving machine. And now a word about brandy: the best flavor, of course, is a really fine Cognac or Armagnac.