Desserts type Ingredients for 4 servings:3 large quince (by weight about 800 g),
230 g sugar
4 tbsp. tablespoons of lemon juice
2 teaspoons of ground cinnamon. Cooking method
Peel the quince, cut into eight pieces each, remove the core and seeds. Place in a heavy-bottomed saucepan, add water so that it completely covers the quince, and bring to a boil. Cook over medium heat, uncovered, gently turning the slices periodically, for 50 minutes, until the quince is soft and almost all the water has evaporated. Quince pieces should be half covered with water.
Then add sugar, lemon juice and cinnamon. Tilt the pan and pour the liquid over the quince to dissolve the sugar. Cook over low heat for 25-30 minutes, pouring quince juice from time to time.
When the dish is ready, the quince should be very tender, pinkish in color, appear shiny and glazed; the syrup should become concentrated.
Put the quince in vases along with the syrup. Serve cold.
