Cut the quinces–peeled and coreless–in very thin slices and put them

May 9, 2008 | By Good Cooking In Uncategorized |

on the fire with a glass of water, supposing the quantity to be about
two pounds
Cut the quinces–peeled and coreless–in very thin slices and put them
on the fire with a glass of water, supposing the quantity to be about
two pounds. Keep covered, but stir once in a while with the ladle,
trying to break the slices and reduce them to a paste. When the quinces
are made tender through cooking, pour in the thick syrup of sugar
already prepared, mix and stir and let the mixture boil with the cover
removed until the preserve is ready, which will be known when it begins
to fall like shreds when taken up with the ladle.

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