Quince candied fruit

1 serving


Peel the mature quince with a good aroma from the skin and seed chamber, cut into wedges and lower into acidified water. Pour the skin and seed chamber with water and cook for 20 minutes, strain the decoction and boil quince wedges in it with immediate cooling. Lower the prepared wedges into boiling syrup, put on fire and cook in several steps (three to four) with standing for 10 - 12 hours until cooked. For the last cook, add citric acid. Put the candied fruits in a colander for the syrup to drain, then arrange them on plates for drying, put in boxes or cans. For long-term snoring, leave the candied fruits in the syrup and dry as needed, sprinkling sugar sand or powder on the table before serving.