Kotonjata (Croatian Quince Candy)

Ingredients

12 quinces, washed, quartered and cored
1/4 cup water
1/4 cup lemon juice
Bay leaf or two
Sugar

Instructions

Cook the fruit down to a butter/puree, adding 1 cup of sugar for every 1 cup of strained puree. Cook the puree until a wooden spoon drawn through the bottom of the pot leaves a track. I like to put mine in a crock pot and let it cook slowly but don't cook it too long.....it burns and you'll have to use blasting caps to get that mess out of the pan!

Line a 9"x13" pan with parchment paper and pour the hot puree into the pan. Cover with a piece of parchment paper and pat to even out. Let cool completely. When cool, invert the pan onto a flat surface or cutting board. Remove the parchment paper.

Cut the rectangle of candy into 36 equal pieces. I cut mine with the zig zag raviolli cutter ....looks cool! Transfer the squares to a clean piece of parchment paper. Let dry for up to 3 days, turning frequently until no longer sticky. Dust in granulated sugar, place in candy papers and store covered for up to 6 months