Quince is bright yellow and tart when raw, but has a delicious apple/pear flavor and a beautiful red orange color when it's cooked. In South America, quince is most made into a thick sweet paste known as dulce de membrillo
, which is served with cheese and enjoyed in pastries. Another way to enjoy quince is to make candied slices of the fruit, which can be jarred and stored, or given as gifts. These quince preserves are excellent in savory dishes, such as a cheese tart, or in desserts, especially pies.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
- 2 to 3 quince
- Juice of 1/2 lemon
- 2 cups sugar
- 2 cups water
- 1 cinnamon stick
- Pinch of salt
- Peel and core fruit, and cut into 1/4" slices.
- Place slices in a heavy pot and cover with water. Add lemon juice.
- Bring to a boil, and cook for 10 minutes. Drain slices. Return to pot, and add 2 cups water, sugar, cinnamon stick, and a pinch of salt.
- Bring to a low boil and simmer, stirring gently from time to time.
- Cook for 1 to 1 1/2 hours, until syrup has thickened, and fruit is a deep reddish pink. Remove from heat.
- Store fruit in jars, in the refrigerator, for up to 2 months.