John Myers
Ingredients for 1 servings:
- 1 kg quince(s)
- 600 g sugar
- 250 ml water
- 1 cup walnuts
- 1 medium-sized lemon(s)
- 1 packet of vanilla sugar
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes
a delicacy for the patient
As far as I know, this dish originates from the Black Sea region. It’s typical for this region to add walnuts to the preserved fruit – absolutely delicious! Prepared quinces, trimmed of fuzz, washed, quartered, cored, and sliced about 3-5 mm thin. This works best in a food processor. Bring sugar and water to a boil, add quinces, simmer for 5 minutes while stirring, remove from heat, and let stand for 10-12 hours. Repeat the process. Then roughly quarter the walnuts, cut the lemon into wafer-thin slices, and deseed. Add the walnuts, lemon slices, and vanilla sugar to the quinces, stir, and bring to a boil. This time, do not boil (so the mixture doesn’t burn!). If not, remove from heat. Transfer to clean jars, seal tightly, and let the jars cool completely under a wool blanket.
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