Quince confectionery

Ingredients for 5 servings:

• 1 tbsp tea (linden blossoms), heaped
• 1 tbsp tea (lemon verbena), heaped
• 1 ½ kg quince(s), fully ripe
• ½ kg pear(s)
• 1 kg sugar
• 1 vanilla pod(s)
• 8 tbsp lemon juice
• 4 tbsp rose water
• 100 g almond(s), peeled
• 2 tbsp brandy
• Sugar, for decoration
• Bay leaves, for storage

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

For 60 pieces

Cover and simmer the linden blossoms and verbena leaves in 300 ml of water for 10 minutes. Pour the liquid through a sieve. Peel and quarter the quinces and pears, removing the cores. Finely grate the fruit using a vegetable grater (this is easiest with a food processor). Combine the herb liquid and sugar in a large saucepan. Split the vanilla pod lengthwise and scrape out the seeds, then cut the pod into 3 pieces. Add the pod pieces, vanilla seeds, and lemon juice to the liquid. Heat over medium heat, stirring occasionally, until the sugar has dissolved, then simmer gently for 5 minutes. Stir in the grated pulp, bring to a boil, and simmer, partially covered, over low heat for about 3 hours, until a very thick, orange-red purée forms. Stir occasionally to prevent it from sticking (it’s thick enough when you can draw a “road” through the purée with a wooden spoon). Remove the vanilla pods and stir the rose water into the jam. Line a shallow cake tin (28 x 42 cm) with baking paper and fill it evenly with the jam, about 1 1/2 cm thick. Preheat the oven to 50 degrees Celsius and place the jam on the lowest shelf to dry for 5-6 hours, placing a wooden spoon between the oven door and the oven door to allow the moisture to escape. After 1 hour, use a knife to mark out rows 3 cm apart lengthwise and 5 cm apart crosswise, and press 1 almond into each resulting rectangle. Remove the jam from the oven, cover with a kitchen towel, and let it dry for another 5-6 hours. Lightly brush the dried paste with brandy and sprinkle with sugar to taste. Cut the confectionery pieces along the marked lines, carefully remove them from the paper, and stack them in a tin. Separate the individual layers with wax paper. Place a bay leaf between each layer. If sealed, the confectionery will keep for about six months. Tip: Cooked less thickly, the quince jam tastes delicious with a breakfast roll. In Spain, quince confectionery—unsweetened—is enjoyed with Manchego or similarly aromatic cheese.