There’s nothing more Australian than lamb chops on the BBQ; they’re succulent and juicy when grilled and a hit with the whole family. So we
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 a vanilla bean sugar syrup and transformed into an amazing dessert.
Spices used in this recipe
Wash the soft brown fur on the outside of the quinces in warm water. It rubs off easily by 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 hard core 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 to cool in the pan.
Spoon the quince with some juice and spices hot clean jars . Make sure the juice covers the quinces or discoloration will occur.
It takes approximately 2-3 weeks for the quince flavour to develop fully so be patient it is worth the wait.