This ancient delicacy was already known to the court of Louis XV – according to legend, cotignac was presented to Joan of Arc after the liberation of Orleans in 1429. It was written about in cookbooks of past centuries (for example, “La Cuisiniere po tique”), it was loved, enjoyed. I learned the recipe from the Great Culinary Dictionary of Alexandre Dumas, where it was written: Canned food called Orleans Cotignac. Since my taste preferences for quince are somewhat higher than many others, I decided to cook canned “cotignac”, here Dumas wrote about a product that has undergone a certain processing and can be stored. Its consistency is closer to quince marmalade with a delicate texture and amazing aroma. Reference in Dumas’ book was given to the archives of Monsieur Grimaud de la Renière, who received the recipe from his uncle’s confectioner, Monsieur de Jarantes, Bishop of Orleans. In Orleans, under the name cotignac, they also make jelly from quince, water (or / and white wine), sugar, it is transparent orange, it is packaged immediately after preparation in wooden round boxes, on the label there is a silhouette of a monument to Jeanne. I indicate the time without taking into account 1 day for the dessert to harden at room temperature.