You will find quinces in Middle Eastern grocers from October until February and longer. Large ones can weigh as much as 1 pound. Try the variation too. I love it.
Recipe information
Yield
serves 4-8
Ingredients
Preparation
Step 1
Wash the quinces and scrub to remove the light down that covers their skin in patches. Cut them in half through the core, but do not peel them. The fruit is extremely hard, so you will need a strong knife and a lot of strength. You do not need to core them, and the pips are important, as they produce a wonderful red jelly. Cook the quinces as soon as they are cut, as the flesh discolors quickly.
Step 2
Have ready a pan of boiling water—about 3–4 cups—with the lemon juice and sugar. Put in the fruit, cut side down, and simmer until the fruit is tender and the syrup turns into a reddish jelly. The time varies greatly, from 20 to 60 minutes, for the fruit to be tender, and the syrup can take more than an hour to turn into a reddish jelly. You have to watch the fruit so that it does not fall apart. If it becomes tender too quickly, lift out, reduce the syrup by simmering, then return the fruit to the pan and cook until the syrup becomes reddish and thick. The thickened syrup has a hardening effect and prevents the fruit from falling apart.
Step 3
Arrange the quince halves, cut side up, on a serving dish, and pour the syrup on top. It will turn into a jelly when it cools. Serve chilled or at room temperature with dollops of kaymak, clotted cream, mascarpone, or whipped heavy cream.
Variation
Step 4
This roast caramelized quince is wonderful and easy. Bake the quinces whole, in a 375°F oven, for about 1 1/2–2 hours (the time varies depending on their size and ripeness), or until they feel soft. Cut them in half through the core and put them, cut side up, in a shallow baking dish. Put a sliver of butter and sprinkle 2 tablespoons of sugar on top of each half. Put under the broiler for a few minutes, until the sugar has turned a dark brown and filled the kitchen with a sweet smell.
