Recipe from Jeannine Berenger.
Ingredients:
- sugar
- quinces, cleaned and brushed (if they haven’t been treated)
- Confisuc (preserving sugar)
Preparation:
Cut the quinces in pieces and put them in a pot. Pour water until the fruits are covered. Cook until tender. Separate the pulp and the liquid. Weigh the liquid and add sugar (800 g of sugar for 1 kg of pulp). Cook 7-8 minutes with the preserving sugar.