Preserved Quince and Preserved lemon in syrup

1 large quince
4 cups water
1 ½  cups sugar
2 wedges Preserved Lemons

Slice quince crosswise in thin ¼ inch slices.
In large saucepan, combine water, sugar and  Moroccan Spice sachet . Add quince carefully in layers, making sure liquid covers quince by at least 2 inches.

Cook quince over medium heat just until simmering, then turn down heat to medium low. Cook for about 1 hour, or until quince are tender and easily pierced with a toothpick or skewer.

Cool. Remove quince gently from pan and pull off skin. Layer quince slices in sterilized jar. Remove and discard cooking sachet. Strain cooking liquid through a fine mesh strainer. Pour strained liquied over quince, covering quince with liquid at least by 2 inches .
Seal and refrigerate until ready to use or can according to canning jar 
manufacturers’ directions for longer shelf-life.

Buon appetito! copyright 2011 Alisa Barry

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