Roast the almond kernels and chop coarsely.
Bring the quince juice and wine quickly to the boil, add sugar and slit vanilla pod and continue to boil. Shortly before gelling, add the almond kernels with the juice of one lemon, continue to boil until the jelly test is successful.
Remove the vanilla pod and fill the jelly into glasses. This extremely noble jelly with its fine aroma is an enrichment not only for chocolate creams or possibly baked apple, but also for meat sauces or possibly fondues.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on what you use, which tastes better to you.
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