Quince Confectionery with Honey

Scrape quinces with a tea towel, brush under running water, cut into eighths with peel, remove blossom and stem end. Mash with water. Strain the quince puree through a sieve. Put in a saucepan with sugar, honey and spices and cook for about half an hour, stirring continuously, until thick and heavy.

Brush a baking tray or the grease pan of the oven with oil.

Spread the quince puree evenly with a lightly oiled palette.

Preheat the oven to 120 degrees (gas mark 1) and dry the quince puree on the middle rack for 3 hours. After 60 minutes, open the oven door a little (clamp the handle of a wooden spoon). Cover the finished quince puree with a dishcloth and dry for 24 hours, then cut into even rhombs. Roll in sugar and dry repeatedly on a marble or plastic board for 12 hours. Roll again in sugar, then place in praline sleeves.

Cook quince jelly. (See recipe for quince jelly with vanilla.)

Pass the puree through a sieve and weigh. Add 500g each of puree, 250g jelling sugar and 150g acacia honey, then season to taste. Continue as described.

Tip: Stock up on high-quality spices – it pays off!

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