Honey Quince

Honey, sugar, thinly peeled juice of one lemon, cloves, lemon peel, cinnamon and 1/2 liter of water together bring to a boil, perhaps skim. Rinse quinces well, cut in half, remove the core. Bring the quince halves to a boil in the honey broth, simmer on 1 or possibly automatic heat 3 to 4 in an open saucepan until cooked, do not bubble. Cool in the broth for one night.

Then drain the quinces well in a sieve. Bubble the juices in an open saucepan on 3 or automatic heat 5 to 6, reduce by about half, then add the rose water, pour the juices over the quinces and cool. Fill the quince halves with a little bit of Saürkirsch jam.

Serve with whipped, unsweetened cream.

50 min

of Hamburgische Electricitätswerke Ag

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