Another autumn and a bag full of fruit needs to be saved for a prolonged period of time. Enter onto the scene: quince. We have to admit that this was a new one for us and what to do with this wonderful fruit was something we spent a fair amount of time considering. That brought us to this receipt from MojeWypieki. This creates a sweet syrup around the fruit that can be used in deseerts and with cheese as an appetizer.
For this you’ll need: 4 cups water, 1-1/2 cups honey, 1/2 tsp vanilla, 1 Tsp lemon juice, 6-10 medium quince (cored but not peeled, cut into 1/2″ slices).
In a large Dutch oven or pot combine the water, honey, lemon juice and vanilla. Bring to a boil. Then reduce to a simmer.
Only when the liquid is close to a boil start to cut the quince into 1/2” pieces removing the core but keeping the skins on. As you have cut them, rinse them in a colander or sieve and add them to the liquid as they will brown quickly.
Once all of the quince pieces are in the liquid, bring it back to a boil and then reduce to a simmer, cover and cook for 35-60 minutes until the color turns to a rose shade and the slices are tender. Check from 30 minutes onwards for tenderness using a fork as you don’t want them ro get too soft.
Meanwhile, sterilize 4 or 5 pint sized mason jars with caps by submerging them in boiling water for at least 3 minutes. Save the boiling water for a boiling bath later.
Remove the quince from the liquid with a slotted spoon and place into a bowl. Keep the syrup simmering and allow to cook, uncovered, for 10-15 mins more until slightly thickened.
Meanwhile place the poached quince into the sterilized mason jars keeping about 1” open at the top.
Once the syrup is thickened, ladle it into the mason jars with the quince keeping 1/2” open at the top.
Seal the mason jars finger tight and return them to the boiling water bath where the water covers most but not all of the jars. Cover and allow to boil for 40 mins.
Remove the jars from the boiling water with tongs and allow to cool.
