Hey my angels! How are you today? Before I start speaking practically, I just wanted to say a big THANK YOU to all of you for being so kind in your comments, tweets or Facebook feedbacks; it all goes straight to my heart and sincerely moves me <3 Thank you so much for all your support! It means so much!
What’s more, I recently created a Flickr account (>>here<<) so that I can share the photos I took and I think are the most beautiful! So… I hope you’ll follow me there too ;)
But let’s talk stewed quinces now! As you know, I had already published my grandma’s quince tart recipe (>>here<<) and had told you that this tart was a pure wonder for any existing tasting buds, but the stewed quinces are also VERY yummy if you just eat them like that for breakfast with some toasts :) So I’m giving you the recipe again, so that you can make some if you fancy some very autumnal flavours or simply want to try it and discover this pretty French recipe :)
Enjoy ! ;)
Quinces – Sugar – Water
1. Quarter your quinces, core them, and dice them.
2. Place them in a large saucepan with a few centimetres of water in the bottom. You don’t need to cover the quinces, but you do need to stop them from sticking to the bottom.
3. Boil the quinces several hours, until the pieces turn mushy and pinkish.
4. Sweeten the quinces by adding a few tablespoons of sugar, stir to dissolve, and then taste until you’re satisfied.