Ingredients for 120 lozenges: Scrape the quinces extensively with a crockery hanger, cut them into quarters and remove the stems and the flower sprouts.
Cover the quince quarters with water and cook for 45 minutes at low temperature with the lid closed, then drain in a sieve and place in a large enough bowl. Mix the orange and lemon zest, cinnamon as well as cherry brandy with the quinces and leave everything together for one night with the lid closed. Weigh the candied lemon peel and the candied orange peel very finely.
Cover the grease pan of the oven with aluminum foil. Pass the quince puree through a hair sieve, weigh it, and mix it with the same mass of sugar. Make the puree, stirring continuously with a wooden spoon until it separates from the saucepan. At last, stir in the candied lemon peel as well as the candied orange peel. Spread the quince puree 1cm high in the lined fat pan and dry at 50 °C on the middle rack for 3-4 hours. Cool the plate, cut into large lozenges on the spot and turn it to the other side in test sugar.
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