Mele Cotogne in Giulebbe from Cucina Ebraica: Flavours of the Italian Jewish Kitchen by Joyce Goldstein
Poached quinces in a clove-and-cinnamon-scented syrup are served at Rosh Hashanah and to break the fast at Yom Kippur. In this version, the quinces are left unp
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Ingredients
- 1 cup water, or as needed
- 2 cups sugar
- 2 cinnamon sticks
- 2 whole cloves
- 2 pounds quinces
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