Christmas quince confectionery

Ingredients for 1 servings:

• 1.2 kg quince(s)
• 750 g pear(s)
• 750 ml water
• 500 g sugar
• 1 lemon(s), organic, juice and zest
• 2 orange(s), organic, juice and zest
• 5 tbsp honey
• 1 pinch of cardamom powder
• 1 tsp. clove powder
• ½ tsp cinnamon powder
• 150 g hazelnut brittle
• 1 small bottle(s) of bitter almond flavoring
• 250 g dark chocolate coating for dipping
• 400 g chocolate coating, whole milk for dipping
• some brittle, as decoration to sprinkle on

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 3 hours

Wipe the quinces with kitchen paper and then wash them. Peel two-thirds of the quinces, leaving the skin on the remaining third. Quarter the quinces and cut out the rind, seeds, and blossom. Place the quinces in a saucepan and add the water and sugar. Bring the pan to a boil. Meanwhile, wash the pears and remove the rind, seeds, and blossom. Simmer both quinces until soft. Add the lemon juice. Allow the mixture to cool, then cover and let stand overnight. Reheat the next day and press the quinces and pears through a food mill, reserving the puree. Simmer this with the remaining spices, orange juice, and zest for about three-quarters to one hour. Before removing the mixture from the heat, add the honey, bitter almond oil, and brittle. Bring to a boil again briefly and then spread out on a baking tray lined with baking paper. Place this mixture in the oven at around 50-60°C and wedge a wooden spoon between the door to allow the moisture to escape. The mixture will then thicken even more and slowly develop a candy-like consistency. I then placed the tray in a warm place for 2 days to allow it to firm up even more. After 2 days, cut the mixture into diamonds or triangles and, if necessary, return to the oven for another hour. Now you can dip the pieces in the warmed chocolate coating, which has been heated in a bain-marie. Place these dipped pieces on a rack or baking tray lined with baking paper to dry. Finally, top everything with brittle again and let it cool to room temperature. It is best to store it in a cool place, such as a bedroom or somewhere else that is perhaps only 16-19°C.