AI-generated imageWarm Korean Quince and Cinnamon Tea (Mogwa-cha, 2 Cups)
Simmer quince slices gently with sugar, honey, lemon and cinnamon to make a Korean fruit preserve, then stir a little into hot water. This makes two cups with leftover preserve for refrigerated use.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and scrub the firm quince under running water. Carefully cut on a stable board and remove all seeds and the hard core.
- 02
Thinly slice the quince with peel on, coat in 180 g sugar and rest about 10 minutes until its juice moistens the sugar.
- 03
Transfer fruit and juice into a saucepan, add 1 tbsp honey, 1 tbsp lemon juice and one cinnamon stick. Stir over low heat without adding water.
- 04
Simmer about 8 minutes until syrup turns amber and quince slices become slightly translucent. Watch closely to prevent burning.
- 05
Put 3 tbsp preserve in each of two cups and stir in 250 mL hot water each. Allow to cool before drinking to prevent burns.
- 06
Cool leftover preserve promptly, store sealed and clean in the refrigerator at 4°C or colder and use a clean spoon. Consume soon; it is not shelf-stable.
Helpful source links
Before you cook
Do not give honey to infants under 1 year. Cut hard quince safely, remove seeds/core and avoid burns. Refrigerate leftover preserve in a clean sealed container at 4°C or colder and consume soon. Not shelf-stable; high in added sugar.
Image & source credits
AI-generated image.
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