MEMBRILLO-CANDIED QUINCE
10-12 small quinces
1 lemon, sliced
3-4 cups sugar
Juice of 1 lemon
Cinnamon stick or 2 teaspoons ground
cinnamon (optional, to taste)
6cloves (optional, to taste)
Juice of a small lemon
Wash quinces well, peel, core and cut into slices or cubes
Place in large bowl with cold water and 1 lemon cut into slices.
In heavy-bottom pot, place sugar and juice of 1 lemon.
Discard water and place cut quinces into pot on top of sugar, stir to coat all slices.
Add cinnamon, cloves, cover pot, cook over medium heat.
As sugar and juices combine, stir from bottom up lower to simmer and stir every cook 2 -3 hours. Until a dark golden red.
Quinces will be darken as you cook be patient. If there’s leftover syrup, it can be added to dafina (cholent), cocktails or atop ice cream.
Refrigerate up to 1 month.
