Korean Quince Tea (Spiced Quince Honey Preserve Tea)

Wash 250g quince very well with the peel on, since the peel gives the strongest aroma.

Dry it thoroughly, then remove the seeds and tough core so no bitter pieces go into the preserve.

Slice the quince thinly and as evenly as possible, so the sugar can draw out the juices at the same rate.

Place the slices in a bowl and coat them thoroughly with 180g sugar.

Let the sugared quince rest at room temperature for about 10 minutes.

When the sugar looks damp and glossy from the released fruit juice, transfer everything to a saucepan without leaving syrup behind.

Add 1 tablespoon honey, 1 tablespoon lemon juice, and 1 cinnamon stick to the pan.

Cook over low heat for about 8 minutes, stirring often, until the syrup turns amber and thickens slightly.

Turn off the heat when the preserve smells fragrant and the quince slices look slightly translucent.

Let it cool briefly, then spoon the fruit and syrup into a jar and refrigerate for repeated use.

To serve, put 3 tablespoons of the quince preserve into each cup and pour in hot water above 90 degrees C, using the 500ml water divided as needed. Stir until dissolved, then drink while warm.