70+ en

Our quince tree has fine, big fruits for the first time. 4 big "pears" as those above weight a little more than 1 kilo. I peeled them, removed the core and sliced them in small pieces. I put them in a glass bowl and added 3/4 dl water. Covered with a silicone lid and then in the microwave for 9 minutes (800W). Then they were mashed and strained through a sieve and put in a pot. Then sugar was added. I measured the quince mash and took same amount of sugar (1:1) and mixed it in the pot and heated until it boiled. Stir when heating it or it will be burnt. I found it too sweet though, so I microwaved 2 more quinces and mixed it with my first batch. That was fine. So the ratio should be 3 parts quince mash to 2  parts sugar. I added a little Atamon before putting the mash in cleaned glass jars. The mash can also be used for quince sweets. Then you just have to make a 1 -1½ cm thick even layer of quince mash and dry it  like fruit leather in the oven or at room temp...

For one  baking sheet I used  ½ liter skinned and halved figs. They were blended with Bamix multi-purpose blade to a smooth pulp.  Spread the pulp even on a silicone baking mat and let dry in the oven for 6-8  hours at 50-60 degrees. It has to be completely dry to prevent mold. Roll the leather and cut in suitable pieces and store in airtight containers.  Danish

There are masses of blackberries, and there is a limit to how many I can use for jam and desserts. That is why some of them will be made into "healthy" candy . I blend ½ liter blackberries with  7 mint leaves and  ½ dl honey. Spread the pulp even on a silicone baking mat and let dry in the oven for 14-15  hours at 50-60 degrees. Make sure the fruit leather is dry - no damp patches. When the leather had dried, I cut it in 4 rows, rolled it up, and put it in a glass jar. Danish

The figs ripe faster than we can possible eat them. That is why I am now trying to dry them. I wash them and dry them in a dish towel before cutting them in quarters and placing them on a silicone mat. I put them in the oven with some fruit leather and dried for 15 hours at 50-60 degrees turning them a couple of times. Store in glass jars. How long they will keep I do not know yet. Danish

Even though I already made Christmas sweets, I fancied making oatmeal balls as well. The amount in the glass equals half the amount in the recipe. Oatmeal Balls 250 g butter  Dissolve the instant coffee in 2 tbsp boiling water. Mix everything and knead it together. Form little balls and roll them in desiccated coconut. Store cold 8 dl oatmeal 1½ dL sugar 2 tbsp vanilla sugar 2 tsp instant coffee 4 tbsp cocoa desiccated  coconut Danish

We make our own sweets for Christmas. We usually make 4 different types. Ingredients: 900 g marzipan, 150 g soft chocolate nougat almonds, walnuts, raisins 3/4 dl cognac 200 g cooking chocolate (sometimes a bit more) Type 1 is with marzipan and  soft chocolate nougat - made like a sandwich with nougat in the middle and cut in diamond-shape. Type 2  You roll a little ball of marzipan, put an almond or ½ walnut on top, and dip the bottom in melted chocolate  Type 3 Before I begin making the sweets, I soak 1 dl raisins in cognac for a couple of hours. Then I use the cognac and mix it into one fifth of the marzipan. Roll it in little balls, cover in melted chocolate and put an almond on top. Type 4 Mix chopped almonds, chopped walnuts, the soaked raisins, the leftovers when you cut the diamond shaped sweets and what is left of the nougat. Pour it all into melted chocolate. Use two teaspoons and form little pieces and put it on a tray covered with a baking sheet...