For the quince puree, rub the quinces with a cloth. Cut out the rest of the blossoms, stems and damaged parts. Pour into an ovenproof dish together with the water, sugar and lemon juice.
Let it all boil down in the oven at 220 °C for about 90 minutes. Then strain the mixture through a sieve, mix with egg liqueur and immediately pour into glasses.
Preparation Tip:
Serve the quince puree with whipped cream.
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