- 1 kilo cleaned quinces
- 1 kilo sugar
- 1 cup water
- Rose-scented geranium leaves
- Juice of one lemon
- 200 gr almonds peeled and blanched (optional)
Choose quinces that are not very ripe.
Wash them well and peel them, though not too deeply.
Quarter the fruit, scrape out the pips and cut into sticks, placing in a bowl of water with a bit of lemon juice so they don’t blacken as you cut them.
Drain the fruit and place in a saucepan.
Add the sugar and water and bring to the boil over high heat so it doesn’t darken.
As soon as the quince is soft, remove the saucepan from the heat, cover it and let the fruit rest for 24 hours.
The following day, boil the mixture until it thickens into syrup and add the lemon juice and Rose-scented geranium.
Remove from heat, extract the geranium leaves and add the almonds, mixing well
|Source||“To Maerio tis Naxou” by Katerina Sideri|