Pickled Quince

This can be pickled or made into a compote, and it can be eaten warm or cold with paté or jarred 2-3 months once refrigerated, so you can enjoy it all winter.

INGREDIENTS:

List of ingredients

½ kg quinces

100 g cane sugar

1 dl cider vinegar

Salt and pepper

3 bay leaves

Number of servings

Servings: 10

PREPARATION:

• Rinse and peel the quinces, core and quarter them. Place the peels and cores in cheesecloth or gauze so it can be boiled. Slice the quinces into smaller pieces and toss them into a pot with 2 dl water, sugar and vinegar, bay leaves, salt and pepper.

• Simmer the quinces in the lidded pot for about 30-40 minutes, until they are nice and tender for a compote or distinct peaces for pickles. If it is too juicy, take the lid off and let some of the moisture steam away. Adjust the taste with salt, pepper and vinegar.