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