Quinces, Wet

Ingredients

• fine ripe quinces
• cold water
• prepared cochineal or liquid carmine (optional)

Directions

1. Prick the quinces with a fork and place them in a pan of cold water.

2. Bring the water to a boil and cook the quinces until tender.

3. Remove the quinces and place them in cold water.

4. Once cooled, peel the skin, cut into quarters, and remove the core.

5. Soak the quarters in a third pan of cold water to finish blanching.

6. Preserve them as desired; add cochineal or carmine for color if desired.