500 g quinces, peeled
500 g sugar
200 g water
50 g almonds
Juice of half a lemon
1 sprig of nutmeg geranium
Peel the quinces, remove the pits and slice into small sticks.
Put the quinces with the water in a saucepan and simmer for 10 minutes.
Add the sugar and continue simmering until the syrup thickens.
Then add the lemon juice, almonds, nutmeg geranium sprig and bring everything to a boil.
Remove from the heat, remove the nutmeg geranium sprig and store in sterilized jars.