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Time for quince

A recipe from sarahdall.co.za

I absolutely love quinces, and they are only in season over winter for a short period. You can, however, buy poached quinces throughout the year. I always buy a whole lot, poach and bottle them, and have them available for any occasion.

Whether it be quince crumble, stewed quince for breakfast, quince jelly or pork belly and quince, the list is endless… Quinces are one of the most versatile fruits to use and are so easy to cook.
They turn from yellow to pink in a matter of minutes. I highly recommend you get poaching and bottling.

Poached quinces

Fills one standard jam jar

• 250ml granulated sugar
• 125ml water
• juice of half a lemon
• 2 quinces
• fresh mint leaves

Place the sugar, water and lemon juice in a small pot over a low heat. Stir continuously until all the sugar has dissolved. Bring to the boil and reduce to simmer for 5 minutes.

Peel the quinces, and remove the cores. Cut each quince into 8ths. Add to the syrup and cover with baking paper. Poach for 15 – 20 minutes or until the quinces and soft and cooked through.

Set aside to cool completely. Add fresh mint leaves and decant into sterilized jars.
Keep refrigerated.