Quince balsam

Ingredients for 1 servings:

• 2 kg quince(s)
• 1 bottle of white wine or apple juice
• 1 tbsp lemon juice
• 500 ml balsamic vinegar, white
• 1 tbsp, heaped honey or apple syrup

Instructions

Working time approx. 1 hour; Rest period approx. 45 days; Cooking/baking time approx. 2 hours; Total time approx. 45 days 3 hours

Clean the quinces, brush off the fluff with a dry brush or rub it with a rough cloth, and chop the quinces. If you don’t want to use the flesh, you can leave the cores in. Otherwise, remove the blossoms and cores. Immediately add the quince pieces to the pot with white wine and a little lemon juice to prevent them from over-browning. Simmer for about 30-60 minutes, until soft. Collect the juice and measure out 1 liter. Bring the quince juice and white balsamic vinegar to a boil in a pot and reduce by half. Finally, refine with honey or syrup—or your preferred sweetener—then cool and bottle. Let it mature for about 6 weeks.