Quince season is almost over – this is your last chance to enjoy this wonderfully old-fashioned fruit. Often overlooked and not always easy to find, quince resembles a pear or apple but is far more aromatic. Perfect for preserves. Rich in vitamin C, quince becomes beautifully soft and fragrant when cooked in syrup, turning from pale to a deep honey-orange – and later, even ruby-red in baked goods. The resulting honey syrup is just as valuable, perfect for tea… or even beer!
Ingredients for quince in honey syrup:
- 4 large quinces or 6 – 8 small (about 2 kg before peeling)
- 1.5 litres water
- 1.5 cups (375 ml) honey
- juice of 1 lemon
- 2 teaspoons vanilla paste or 1 vanilla pod
Prepare the honey syrup: in a large pot, combine water, honey, lemon juice, and vanilla. Stir and bring to a boil.
Peel the quinces, cut into halves, then quarters or eighths, and remove cores. As you prepare them, place immediately into the syrup to prevent browning. Bring back to a boil, then simmer on very low heat for about 1 hour (45 – 90 minutes), until the fruit turns a honey-orange colour and is tender when pierced with a fork. Remove the quinces and set aside. Continue simmering the syrup to reduce and thicken.
Store the quinces in the syrup in the fridge for up to 7 days.
Enjoy!
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