Quince Jam or Poached

For jam: 

Simmer quince and two litres of water in a deep saucepan until tender, about 1½ to 2 hours. 

Purée the quince, then pass it through a sieve into a saucepan and bring to a simmer. 

Add sugar, stir to dissolve, and cook until the jam turns dark pink, thick, glossy, and sticks to a chilled plate when dripped, about 1 to 1½ hours. 

Add thyme and 1 teaspoon of cracked black pepper. 

Transfer to a sterilised jar and store in a cool place. 

Cloudy quince jam will keep for up to 2 months.

 

Or: 

Poached quince is a delicately light dessert with a fragrant flavour and a deep amber hue. It is made by poaching halved quinces in sugar syrup. Traditionally, it’s served with a scoop of kaymak, a rich Turkish clotted cream, and crushed pistachios or walnuts.

 

Ingredients:

- 2 medium-sized quinces

- 6 cloves

- 180 g white granulated sugar

- 400 ml water, at room temperature

- 1 cinnamon stick (optional)

Garnish:

- 100 g clotted cream or mascarpone cheese

- 1 tablespoon crushed pistachios or walnuts

 

Method:

- Wash and peel the quinces with a peeler or knife, saving the peels for later use.

- Cut the quinces in half horizontally, then remove a small slice from the bottom of each so they can sit upright when serving.

- Core the quinces with a spoon, reserving the seeds for future use.

- Arrange the peeled skins at the bottom of a large saucepan or deep pan with a lid. Place the quince halves on top, cut sides facing up, ensuring they do not overlap.

- Add a few seeds and a clove to each quince, then evenly distribute the remaining seeds and cloves throughout the pan.

- Sprinkle the sugar over the quinces evenly. Cover with the lid and leave at room temperature for 8 hours or overnight.

- Add a cinnamon stick and pour water into the pan. Cover and gently bring to the boil. After 10 minutes, remove the cinnamon stick.

 

Tips & Suggestions:

- Don't: eat it raw. Do: slow-cook it in these sweet and savoury recipes.

- The skin and seeds of quinces contain lots of pectin, so saving them for later during preparation is essential. This helps achieve a thick syrup and vibrant colour.

- After peeling and cutting, quinces will brown through oxidation. If cooking cannot start immediately, place them in acidulated water with the juice of half a lemon to prevent browning.

- Cutting quinces in half horizontally creates a flat, round surface, making the final dish more attractive. Also, trimming the bottom allows them to sit balanced on a plate.

- Soaking quinces in sugar overnight helps the fruit retain its shape during cooking. You can skip this step if pressed for time.

- Serve the dessert at room temperature to prevent the clotted cream from disintegrating.

- Leftover quince syrup can be used in a ginger beer and dark rum cocktail, perfect for hot summer days.

**What is the best way to eat quince?**

The best way to enjoy quince is by gently poaching it until it turns a deep ruby-red colour. This colour indicates that its texture has transformed from starchy to juicy and sweet. Simmering quince slowly with vanilla, cinnamon, and a splash of dessert wine creates a luscious, jewel-toned treat. It can be enjoyed on its own, topped with ice cream or cream, or folded into a winter pudding.

For a more rustic option, you can roast quince with honey and serve it alongside sharp cheddar as a delightful snack with drinks. Alternatively, you can emulsify it into a glaze, which pairs perfectly with pork chops. Regardless of how you prepare quince, remember that patience is key: treating it gently will yield delicious results all season long.

 **Do quinces need to be peeled?**

 Quinces generally need to be peeled before cooking because their skin is quite tough and can remain chewy even after long cooking times. However, if you are roasting or baking them, you can sometimes leave the skin on, as it softens slightly and adds a rustic texture.

 

If you are making jam or jelly, the skin of the quince contains natural pectin, which helps with setting. In this case, it can be cooked with the fruit and then strained out. Ultimately, whether to peel or not depends on your chosen preparation method and the dish you intend to make.