Thursday, April 10, 2014

The Quince Recipe - for bottling - recipe as requested, for my brother

This recipe renders the pips/seeds and skin of the quinces soft and totally edible, so there is no need to peel, de-seed etc.  And they look amazing in the jar.  A wonderful deep golden red.  I can't wait to eat ours.  I imagine they will be particularly delicious with cheesecake or panacotta, as a side on the plate.

Cut 5 quinces into quarters (or as many quinces as you like, really)

Make a syrup of 6c hot water, and 1c sugar, and stir till sugar has dissolved.

Pack quinces into a roasting dish, and sprinkle over a stick of cinnamon, cracked up, and 1t vanilla.  Pour over the hot syrup.

Bake 150C for 1.5hrs covered with tinfoil, then remove the foil and bake another 1.5hrs.  Quinces and syrup should be deep red.  

Pack into hot jars, with the liquid right up to the top, and seal.