2 lb (900 gr) quince
6 cloves
2 cups (500 ml) water
2 cinnamon sticks
1/2 lb (225 gr) sugar
1/2 lb (225 gr) whipped cream
1 cup walnuts

Preparation method

Wash and peel guinces, cut into halves through the stems. Scoop out stems and seeds. Wrap seeds and peels of one quince in a cheesecloth.

Place guince together with wrapped-up seeds and quince peels, water, sugar, cloves and cinnamon sticks in a saucepan. Cover, cook on low heat until guince is tender. Remove seeds and peels. Transfer to a baking dish and bake in a moderate oven until quince is well set and the liguid turns into a syrup. Add whipped cream and walnuts on.


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