Autumn Quince

For the autumn quinces, wash and brush the quinces. Remove seeds and core best with a ceramic knife. Dice and place in a wide pot.

Score the lemongrass and add. Cut ginger slices into small pieces, remove seeds from chili peppers and cut into small pieces as well. Add all ingredients to the quinces.

Let everything simmer gently for about 45 minutes. Remove the lemongrass. Process everything to a mousse with a hand blender. Taste again, add lemon if necessary.

Pour the mousse immediately hot into rinsed jars and seal. Turn the glasses upside down for 5 minutes.

Serve with potato pancakes filled with feta, a fresh Vogerlsalat and fresh baguette! Be careful, the autumn quinces are sharp!

Preparation Tip:

It goes very well with a well chilled bock beer.

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