Quince Marmalade

Wash the quince, then dry it thoroughly with a towel. Prepare a saucepan, an immersion blender, a baking dish with high sides, and parchment paper.

Cut the quince into quarters and remove the core with the seeds.

Place the quince in a pot and cover completely with water. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer the quince until tender, about 5-7 minutes. Remove the pot from the heat, drain the water, and allow the quince to cool slightly.

Blend the puree with an immersion blender until smooth and uniform.

Place the quince puree in a saucepan over low heat. Stir in the sugar.

Add 70 ml of water and mix thoroughly. Cook the puree, stirring, for 20-30 minutes until the mixture darkens noticeably and thickens. Remove the pot from the heat.

Line a mold with parchment paper, then fill it with the marmalade mixture to a depth of approximately 2-3 cm. Allow the mixture to cool at room temperature for 24 hours to stabilize. Flip the marmalade slab and let it dry for another 8-10 hours.

Cut the marmalade into diamonds or squares, then arrange them on a tray.

Serve the quince marmalade with tea. Garnish with mint and raspberries before serving.