Quinces in Calvados

In no schnapps are quinces better off than in calvados: apples and quinces are close relatives. The preparation takes a little time, but the effort is worth it.

The quinces are peeled, the core removed, quartered and cut into fine slices. Then put them in a saucepan, add the juice of one lemon and enough water to cover them.

Later, boil them until they are almost soft and drain them in a sieve.

Half of the cooking liquid is boiled with sugar and lemon peel, then the quinces are added and brought to a boil. Leave the quinces in the pot for one night and put them in small jars. Pour the Calvados over the fruit and add the quince juice, which is boiled again until the fruit is completely covered with liquid. Close the jars and put them in a cool, dark place for at least a week.

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