Quinces in Calvados

Ingredients for 1 servings:

• 1 kg quince(s)
• 1 lemon(s), untreated
• 600 g sugar
• ⅛ liter Calvados
• 4 cardamom pods

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Side dish for game or dessert

Squeeze the lemon, juice, and a little water into a saucepan. Peel the quinces, remove the core, quarter, and immediately add them to the lemon water. Cook the quinces until slightly tender. Drain the quinces in a sieve. Collect 1/4 liter of lemon water and make a broth with sugar, Calvados, cardamom pods, and a little lemon zest. Add the quince quarters, bring to a boil, and let stand until the next day. Remove the quinces and layer them in preserving jars. Bring the broth back to a boil and pour it over the quinces while it’s still hot. Add more Calvados, if desired. Close the jars tightly. The quinces will keep for about 3 months if stored in a cool, dark place.