*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Greek                            Condiments
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    4                    Quinces (about 1 kg)
    3       c            Water
    4       c            Sugar
    2                    Thin lemon rind strips
    1                    Piece cinnamon bark *Or*
    2                    Rose geranium leaves
      1/4   c            Blanched split almonds *
    2       tb           Lemon juice
   *Note: almonds should be toasted.
   Cooking time: 1 1/2 hours
   Wash quinces well and rub off all fuzz.  Peel, quarter
   and remove core. Place peels and cores in a pan with 2
   cups water and boil for 20 minutes. Grate quince
   quarters and place in a heavy preserving pan with
   remaining water.  Leave aside until peels are boiled.
   Do not be concerned if quince discolours.
   Strain liquid from peels into a measuring jug and make
   up to 2 cups with water.  Add this to grated quince
   with the sugar, lemon rind and cinnamon bark or washed
   geranium leaves.  Place over medium heat and stir
   occasionally with a wooden spoon until sugar is
   dissolved.  Bring to the boil and boil fairly rapidly
   for 1 hour or until it gels when tested on a cold
   Stir in almonds and lemon juice and boil 1 minute
   longer.  Ladle into hot, sterilized jars and seal when
   Note:  As the peel and core contain pectin, the
   setting ingredients for jellies and preserves, it is
   advisable that these be boiled to extract the pectin.
                  From: “The Complete Middle East
   Cookbook” by Tess Mallos
                  ISBN: 1 86302 069 1
   Typed for you by Karen Mintzias
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