Last month, I came to grips with the fact that I really just don’t like quince. I think they taste like eating roses, and not in a good way. The problem is that I still have two bushels of quince sitting in the pantry looking a little worse for wear and I really hate wasting food. I’m going to need to do a couple projects to use them all up, but this is attempt #1 at creating something we might enjoy. (That last project I did was membrillo, and I thought it was foul). My original inspiration was this recipe for roasted pears and quince in white wine with tangerine zest which looked like it would be lovely adapted into a shelf-stable canned recipe. I ended up making quince slices white wine syrup infused with rosemary and tangerine zest that I’m hoping to use for some savory applications instead of just dessert. I feel like I might love them with some moroccan-spiced roast chicken and homemade flatbread or in a tagine with slow cooked lamb. I’m going to let the jars sit for a week or two for the flavors to come together and then give it a try. QUINCE SLICES IN WHITE WINE SYRUP
Makes: 4 quart jars
Cook Time: awhile. peeling quince is kind of a pain.
- 8 lbs. quince
- 2 tbs. lemon juice
- 4 c. water
- 4 c. dry white wine
- 4 c. sugar
- zest and juice of 1 tangerine
- juice of 1 lemon
- 1-2 sprigs of fresh rosemary
Prepare the quince:
Rinse them under running water to remove the grey fuzz on the outside, then peel off the skin. Remove the core and cut into 1/2″ thick wedges. As you’re working, put the wedges into a large, nonreactive pot with water to cover them (about 12 cups.) and 2 tbs. of lemon juice to prevent the fruit from browning. Once all of the fruit is cut into wedges, put the pot on the stove and simmer for 30-45 minutes.
While the quince are poaching, fill the boiling water canner and bring to a boil and prepare 4 quart jars and lids.
When the quince are fully cooked, drain them in a colander* and set aside for a minute. Put the pot back on the stove and add the ingredients for the syrup: water, wine, sugar, tangerine zest and juice, lemon juice and a sprig of rosemary. Bring to a simmer and cook for a couple minutes, stirring to dissolve the sugar. Transfer the cooked quince slices from the colander back into the pot with the syrup and simmer everything for a few more minutes. Ladle the quince slices and syrup into hot, clean jars leaving 1/2″ headspace. Remove air bubbles with a chopstick or plastic spatula and adjust headspace. Wipe rims, attach lids and process for 15 minutes, adjusting for altitude if necessary.
*You can save the cores, peels and poaching liquid to make quince pectin stock if you want.
P.S. See that little green spatula? My mother in law gave it to me for Christmas. At the time, it seemed like a random little stocking stuffer, but I’m obsessed with it and have been using it for everything. It’s perfect for removing air bubbles from jars!
P.P.S. You may notice in the top picture that I actually totally failed on removing the air bubbles from one of the jars and the headspace isn’t right at all. We’ll be using that jar first since it won’t have the shelf life that the others will.
5 thoughts on “Quince Slices in White Wine Syrup”
A bushel of quince! Here in Chicago I’ve never seen that many, even on the few weeks I can find them in a couple of stores. Last fall the Asian pear (yum!) lady at the organic farmer’s market would only sell me two (out of 6 total.) I used them for the best apple/quince pie, inspired by Paula Haney’s recipe. Should I post the recipe? BTW, Paula, aka Hoosier Mama Pie, just published a new, fabulous pie bible.
Amy, I almost never see them for sale, and when I do they’re really, really expensive. I happened to discover an abandoned orchard on one of my next door neighbor’s properties, though, and for the last few years I’ve been absolutely drowning in quince since there are several mature trees (shrubs?). I’ve heard that that’s the best way to find a lot, if you can find someone who has a tree, because most people have no idea how to cook the fruit and totally don’t care at all about dealing with it. Also, I’ll have to give that pie a try!
We have one tree and it’s more than enough for us and all our friends.
I found a recipe for a quince and cardamon compote that is really good, you cook them until they turn ruby red. Apples and quince go together well we make a lot of crumbles, and one quince added to almost any jam will help it to set.
The last few that I can’t face eating every year are left on the kitchen counter because as they go brown they release a rather nice scent.
The Chileans eat dulce de membrillo by the bucket load, but I’ve never seen the appeal really. They also bruise them and then eat them with salt. I confess I’ve never tried that in the 3 years I’ve lived with this prolific tree
Hi, I would like to know if I freeze quince pieces, with seeds or without and use them in May for my strawberry jam, or in July for my cherries and sour cherries jam, will these jams set easier with couple pieces of quince in them while cooking? I love the fruit, eat it in different ways, in the next couple weeks all quince will be gone from the market, so I would appreciate a prompt reply. Thank you