Serves: / Difficulty ': Media Preparation time: / INGREDIENTS 2kg. quince 1.3 kg. sugar juice of 2 lemons 1 small piece of lemon peel PROCEEDINGS -------------------------- Peel apples, remove the cores and Dispose in a bowl of cold water acidulated with the juice of 1 lemon and 1 / 2 to prevent blackening.
Drain and put in a pot large enough with 1 / 2 cup water, remaining lemon juice and peel. Bring to a boil and cook, stirring gently. When the apples are cooked through, pass through a sieve. Put in pot, add 1kg. riporatate and sugar to a boil, stirring and skimming frequently, until 'will not achieve the density' consisting of his own jam and do not take a very smooth and homogeneous.
When the quince and 'still hot, pour it into molds to give the desired shape, or roll it on a plate dusted with a little' sugar left, maintaining a thickness of 1 cm and 1 / 2 or so. When will 'cold, cut the desired shapes. After removing the quince from the molds or cut it into pieces, pass it in sugar and store in dry box with a lid. 
Drain and put in a pot large enough with 1 / 2 cup water, remaining lemon juice and peel. Bring to a boil and cook, stirring gently. When the apples are cooked through, pass through a sieve. Put in pot, add 1kg. riporatate and sugar to a boil, stirring and skimming frequently, until 'will not achieve the density' consisting of his own jam and do not take a very smooth and homogeneous.
When the quince and 'still hot, pour it into molds to give the desired shape, or roll it on a plate dusted with a little' sugar left, maintaining a thickness of 1 cm and 1 / 2 or so. When will 'cold, cut the desired shapes. After removing the quince from the molds or cut it into pieces, pass it in sugar and store in dry box with a lid.
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