Quince confectionery

Ingredients for 5 servings:

• 1,500 g quince(s)
• 400 g apples
• 750 ml water
• 500 g sugar
• 1 lemon(s), organic, the juice and the zest
• 2 orange(s), organic, the juice and the zest
• 1 pinch of cardamom, ground in the shell (bag)
• 2 pinches of clove powder
• ½ tsp cinnamon powder
• 5 tbsp honey
• 200 g dark chocolate coating

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 hours; Total time approx. 1 day 10 hours 45 minutes

in the style of quince paste

Wipe the quinces with kitchen paper and then wash them. Peel two-thirds of the quinces, leaving the skin on the remaining third. Then 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 apples 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 apples through a sieve or food mill, reserving the puree. Cook this with the remaining spices, orange juice, and zest for about three-quarters to one hour. Add the honey before removing the mixture from the heat. 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 take on a candy-like consistency. I then placed the tray in a warm place for 2 days to allow it to firm up even further. After the 2 days, cut the mixture into diamond shapes and, if necessary, return it 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 a baking tray lined with baking paper to dry. If you like, you can then decorate the confectionery.