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Ingredients
US|METRIC
4 SERVINGS
- 1 kg quinces (peeled and pitted)
- 1 kg sugar
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Directions
- Cut the quinces into quarters and cook them in a saucepan covered with water. When they are cooked, drain the water but reserve a glass. Place the sugar in another pot with the glass of water to cook the quinces and bring to the heat until it reaches the road. Grind the quinces and add to the sharp sugar. Stir well and pour into bowls and let cool.
- To preserve the marmalade, cut 4 pieces of parchment paper, brush them with brandy and cover the surface of the marmalade.
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