Quinces are grown best in hot dry climates around the world and are used in both savory and sweet dishes. Some people are put off using quinces due to their long cooking time. This is why pickling the quinces in vinegar and sugar is such a great way to make it easier to use these tasty condiments all year round. Sweet pickled quinces elevate slow-cooked dishes to another level particularly lamb and pork. At the same time, they can be poached in vanilla bean sugar syrup and transformed into an amazing dessert.
Spices used in this recipe
Ceylon Cinnamon Sticks
Cinnamon Sticks, or quills, are obtained from the inner bark of a variety of trees from the Cinnamomum genus. The dried cinnamon quills are characterised by their light brown colour and thin rolled shape, as well as it’s warm, sweet and delicate fragrance. It is used to flavour poached fruits, tagines and curries, as well as baked goods.$3.45
Cloves are a dark brown, highly pungent and aromatic spice which should be used sparingly in both sweet and savoury dishes such as curries, sauces, stocks, apple dishes. It is especially good with baked ham. It is a spice used in a wide array of different cultures. It brings the palate a cleansing freshness and sweet spicy flavour.$3.45
Also known as ground chilli, Cayenne Pepper is made of a variety of tropical red chilli powders, and is generally considered to be one of the hottest blends of chillies. Cayenne pepper is used in many cuisines throughout the world, as it is an excellent spice to add zest or heat to a dish.$3.45
Pepper Black Whole
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The whole peppercorn is great to use in grinders. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
The Spice People carry these pepper products ; pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
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.