Wonderful additions to both savoury and sweet dishes, my sweet pickled quinces are a great kitchen staple to have on-hand year-round.
This recipe came about when a neighbour gifted us some of their surplus stock from a well-ladened tree in their yard and I’m so glad they did! Elevate your slow-cooked dishes, curries or even roasts with these sweet, tangy, fruity flavour bombs.
Directions
Wash the soft brown fur on the outside of the quinces in warm water. It rubs off easily by using your hands rather than an instrument which may bruise the quince
Peel quinces then cut into eight equal segments and cut out the hardcore with a small pairing knife. Place lemon juice into a large bowl of water, together with the segmented quinces to prevent discoloration while processing.
In a heavy-based deep pan bring vinegar, sugar, and spices to a boil, stir until the sugar has dissolved. Add quince and simmer for approximately 20 min, till just soft and the quince turns a soft pink. Watch the quince does not become mushy. Allow cooling in the pan.
Spoon the quince with some juice and spices in hot clean jars. Make sure the juice covers the quinces or discoloration will occur. It takes approximately 2-3 weeks for the quince flavor to develop fully so be patient it is worth the wait.
