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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and core the quinces and cut them into 1/4 inch dice. | 2. Place quinces pieces in a large bowl and add 1 Tablespoon of the lemon juice and add enough water to cover. | 3. Set aside. | 4. Cut the pomegranate into quarters and remove all the seeds (yum!). | 5. Place seeds and all juice in a saucepan. | 6. Drain the quince and add it to the saucepan. | 7. Stir in the sugar and the remaining lemon juice. | 8. Partially cover the pan and set it over medium-low heat. | 9. Cook until the quince begins to wilt and the liquid is gently bubbling or about 20 minutes. | 10. Stir in the geranium leaves and cook, uncovered, over medium heat until the quince is soft and the liquid is beginning to thicken, or about 25 minutes. | 11. Raise the heat to maintain a brisk simmer and cook until the quince is very soft and the liquid is thick but not jellylike (about 230 F on a candy thermometer or about 15 minutes.). | 12. Watch the pan carefully, stirring from time to time so the spoon sweet doesn't burn then remove from the heat. | 13. Allow the mixture to cool to room temperature. Remove the leaves and transfer to storage jars. It should keep in the refrigerator for several months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quince	6	quinces		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
pomegranate	1			144.42	32.538000000000004	2.9058	2.0358
sugar	2 1/2	cups		2014.95	503.99	0.0	0.0
bay leaf	3			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.