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Here are the ingridients that are needed to make a tasty Slow baked quinces of Constantinople:
- Use 5 of quinces.
- Take 1 of lemon.
- Use 750 g of sugar.
- Provide 1 1/2 tsp of vanilla.
- Prepare 1 of cinnamon stick.
- You need 1/4 cup of cognac.
- Use of Whipped cream or vanilla ice cream.
- Provide 1 of little cinnamon for sprinkling.
Ready with the ingridients? Below are the steps on serving Slow baked quinces of Constantinople:
- Wash the quinces well so that the fuzz is brushed off (don't peel them), then cut them in half, and core them..
- Brush the cut side with lemon juice..
- Take a baking tray that is just big enough for the quinces' halves to fit in, fill it halfway with water and then dissolve the sugar in it, adding the cognac and the spices..
- Place the quinces in the baking tray, with the cut side facing down..
- Bake at 200°C for about 1 1/2 hour until they are tender and only a little bit of their syrup remains (if you see that they are about to burn cover with aluminum foil)..
- Serve then when they cool, after you fill them with either whipping cream or ice cream and sprinkle with a little bit of cinnamon..
Halve but do not peel quinces, then remove pips and core from each with a spoon to make a neat hollow. Select a gratin dish that will hold quince halves snugly and grease with. It has been done this way for centuries and good bakers still do it. Baking the proofed loaves the right way needs a bit more consideration, than only shoving them into the oven. First, use a baking / pizza stone of a sort.
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