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| | INGREDIENTS - 5 kg quince
- 2 kg sugar
- 1 lt red wine
- 1 wineglass brandy
- 1 cinnamon stick
- Some cloves
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| METHOD Wash quince and place in a deep baking pan. Pour over the rest of the ingredients and bake for 5-6 hours in
100 C. Half way turn them upside down to bake quince both sides. When baked, cut them in the middle, remove seeds and place them in a glassy
plate. Pour over the remaining syrup. Serve quince hot with whipped cream or plain. Can be preserved in the fridge. |
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