Brandied Quince in Honey

Hunnichgwitte

Preparation info
  • 3 pints

    • Difficulty

      Easy

Appears in
Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

  • About

Serve brandied quince as an accompaniment to meat dishes, especially boiled beef and veal.

Ingredients

  • 2 to 2½ pounds (1 to 1.25 kg) peeled and cored ripe quince
  • ¾ cup (180

Method

Cut the fruit into thin, neat slices. Put the honey, sugar, vinegar, and water in a nonreactive preserving kettle and stir once. Bring the mixture to a hard boil over high heat and boil 3 minutes. Remove any scum that forms. Reduce the temperature to medium and add the fruit. Cover and simmer 20 to 30 minutes or until the fruit is tender but not soft. (This will depend on the degree of ripeness