Quince recipe

  • 2 large quinces (around 1kg). You can use only 2 for the first recipe if you don’t peal them and add the third at the end.
  • 1/2 cup sugar
  • 1 large tbs flour
  • a bit of cinnamon only if you have cinnamon bark and not grounded
  • oil
The quince recipes are sweet memories from my grandmother, lost and then found again.
  • melt the sugar in a pan on a low flame, add the cinnamon bark, wait until it’s completely melted
  • add 1/2 cup of water with attention not to get burned in the melded sugar - water reaction. Mix until all the sugar is dissolved
  • when fully dissolved add the flour which you previously mixed with a bit of water to insure a smooth paste
  • mix and set aside
  • peal and remove the kernels, cut in about 8 slices less than 1 cm thin. It’s not mandatory to peal the quinces.
  • brown the slices in oil until they are soft and set aside.
  • when all the slices are cooked mix with the sauce, add 1/2 glass of water and mix on a low flame for 5 minutes
  • remove the cinnamon bark and serve. Idea: serve with some pork meat cooked with curry madras :)