An unusual “fix” for that sweet tooth. Simple ingredients, beautiful colour, keeps well. More than one way of making this, can be done with whole quince, or peeled and cored quince, boiled or roasted. In this recipe, I have cored the fruit.
2 kilos quince
Sprig of scented pelargonium
1 cup blanched almonds cracked
Wash and rub off the fur from the quince. Take out the core and chop roughly. Put into a pan and just cover with water, boil until the fruit pulps down, adding water if necessary. Allow to stand for about 6 hours.
Rub the pulp through a sieve and place into the saucepan, adding the same weight in sugar, as the weight of the pulp.
Stirring continuously, boil till the sugar has dissolved, then reduce the heat to a gentle simmer. Place a sprig of scented pelargonium and a cinnamon stick into a fine netting, tie and throw into the mixture. This mixture is quite explosive when it gets hot, so make sure you use a deep pan, non-stick if you have and a long handled wooden spoon, protecting your hands wherever possible. It will catch very easily, so keep your temp. moderate and stir continuously.
As the moisture evaporates, the mixture will become thicker, it could take around an hour. Scrape the spoon across the bottom of the pan, it should be very slow in filling the gap again. Pour in the blanched, cracked almonds and stir. Remove from the heat.
Remove the netting with the flavourings. Line a baking tin with grease proof paper and pour in the mixture. Using your spatula dipped in the cognac, spread it evenly in the tin. Pop into the oven at about 125 / 150 degrees for 20 minutes or so, this helps it dry out a little more.
Allow to cool and slice into cubes or diamonds.
Or if you prefer, lift it from the baking tin with the greaseproof paper, and leave to dry for a couple of days in a room with a steady temperature, under netting.
Store in an airtight container with greaseproof paper between the layers. You can add bay leaves to the container to add a tadge of flavour. Some people like to dip the pieces in crystallized sugar to make it more special.
This has a very long shelf life.
I noticed the lovely “glassy” shine was evident on the underside of the sweet, ie the side which was in contact with the greaseproof paper. Next time I`ll try covering the surface with the paper when I put it into the oven and see if it produces the same shine.