Deserts

Ingredients

1 kilo quinces, peeled
1/2 kilo sugar
1 glass water
Lemon rinds
Geranium (for flavouring)
1 lemon, juiced

Preparation

Wash the quinces well, peel them and remove the hard part in the heart containing the cores. Slice them and chop them into small and narrow pieces. Combine all the ingredients in a pot: the quinces, the sugar, the water, the lemon rinds, and some leaves of geranium.
Boil them over high heat, stirring constantly and when the mixture starts boiling, reduce the heat. Continue boiling for another 1/2 hour over low heat in an uncovered pot. Check if the syrup has thickened, pour over the lemon juice and remove the preserve from the heat.