Cotogne in Composta (Quinces in Syrup)

Quinces in Syrup

Question: How could I have gone through 30+ Years of my life without having a quince? This is the question I am asking myself after tasting this fruit.

Part of it is availability, to be sure. It’s not often that one can find quinces in the produce aisle. Had they been on my food radar, I would have had to gone out of my way to find these treats.

Quinces are worth such an effort. If you’ve never had them, think of them as apples on steriods. There’s a fair amount of bitterness in a raw quince, not to mention the fact that the seeds are poisonous in large amounts, according to Wikipedia.

But one can easily simmer these drawbacks away. Which is exactly how the below recipe works. If you’ve never had quince before, this is a great way to introduce them to your diet.

  • 2 lbs quinces
  • 1 cup sugar
  • 1 Tablespoon orange peel zest
  • 1/3 cup orange juice
  • 1 1/2 teaspoons cinnamon
  • 6 cloves
  • 2/3 cup reisling (or other sweet white wine)

Peel and core your quinces. Slice them into thick chunks.

Place the quince slices as well as the peels and cores into a large sauce pan. Add the rest of the ingredients. Add enough water to cover the fruit.

Bring to a simmer (185 degrees F). Once there, cook for 1 hour. Remove the slices of quince to a large glass bowl, lelaving the peel and cores. Reduce the remaining syrup by 1/3 to 1/2. Strain, and pour over quince slices. Place in the refrigerator and chill for at least 2 hours.

Serve alone or with vanilla ice cream.

Serves 6

Technorati Tags: Food and Drink, Recipes, Quinces


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