Quince Syrup Recipes

QUINCE SYRUP

Quince Syrup image

Make this for our Roast Turkey.

Provided by Martha Stewart

Yield Makes about 3 1/2 cups

Number Of Ingredients 3

Ingredients

2 pounds fresh quinces, quartered
2 1/2 cups sugar
2 1/2 teaspoons fresh lemon juice

Steps:

Bring quinces, sugar, and 4 cups water to a boil in a medium stockpot. Reduce heat. Place a lid from a slightly smaller pot over fruit to keep submerged, and simmer until liquid is pale pink and has been reduced to a thin syrup, about 1 hour 10 minutes. Strain; reserve cooked quinces for stuffing. Stir in lemon juice.

SPICED QUINCE IN SYRUP

Spiced Quince in Syrup image

This dessert is the perfect way to showcase fall fruit.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 quinces (about 1 pound total), peeled and quartered
1/4 cup sugar
1 1/2 cups Sauternes
2 green cardamom pods, gently cracked
1 cinnamon stick
1 piece (1 inch) peeled fresh ginger, thinly sliced
1 bay leaf
1/2 vanilla bean, halved lengthwise
Pinch coarse salt
1 cup water

Steps:

Melt butter in a saucepan over medium heat. add quinces and sugar, and stir to coat. Stir in remaining ingredients, and cover with parchment cut to fit pan. Bring to a boil. Cover, reduce heat, and simmer gently until tender, about 1 1/2 hours. Spoon quinces and syrup into bowls.

QUINCE IN SYRUP

Quince in Syrup image

(Mele Cotogne in Giulebbe) Poached quinces in a clove-and-cinnamon-scented syrup are served at Rosh Hashanah and to break the fast at Yom Kippur. In this version, the quinces are left unpeeled for the preliminary cooking in water, and then peeled and cooked in syrup. In _La cucina livornese,_ Pia Bedarida recommends peeling the quinces, letting them rest to take on a reddish brown color as they oxidize, and then cooking them in syrup. Other cooks peel the quinces and cook them immediately, but suggest saving the peels and seeds and cooking them along with the sliced quinces. Still another recipe uses wine instead of water.

Provided by Joyce Goldstein

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

2 pounds quinces
2 cups sugar
1 cup water, or as needed
1 tablespoon chopped fresh rosemary
2 whole cloves
2 cinnamon sticks

Steps:

In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time.
Transfer to a serving dish and refrigerate. Serve chilled.

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