Delicious decorative quince fruit (chaenomeles)
Quinces - treasure of the garden: beautiful blossoms in spring, delicious fruit in autumn
Middle September. Every evening I cut quinces while watching TV. And it lasts for almost a week. One activity contributes to another: it is boring to watch TV and it is boring to cut quinces, but both together are a nice combination. We have never had so many quinces - I harvested 5 buckets. I am sure that we shall appreciate that later in the year, when all the fresh fruit from garden is gone.
One cannot eat them raw. They are too sour. But I know how to make something delicious out of them: I slice them thinly, cover with sugar 1:1, leave overnight, next day the slices are already swimming in a lot of own juice. I warm them to 70 C as I want them not only to be delicious, but also not to loose the valuable Vitamin C which vanishes with boiling. Then I let it cool down and after some time I heat it up again. The longer the slices stay in syrup the more sweetness they duck in. I separate quince slices from syrup. The slices are like bonbons. There is always a danger to eat too many. Everybody likes them. Syrup keeps well and one can use it for drinks, even alcoholic ones as syrup gives a nice flavour and taste to whatever you add it to.
And it is rich not only in Vitamin C, it is also rich in kalium, iron, copper..
Sugar, of course, is no good, so one has to eat self made bonbons in moderation.
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