Quince in Aromatic Syrup, For Winter

Name: Quince in Aromatic Syrup, For Winter - Andreea O.
Ingredients: For 4 jars of 370 ml:; 750 ml water; 1 kg quinces; juice from ½ lemon; 300 g sugar; 2 cloves; 2 star anise pieces; optional; 1 cinnamon stick

Pickles - Quince in Aromatic Syrup, For Winter by Andreea O. - Recipia

Wash the quince well, making sure to remove all impurities and any soil residues. After washing, let them drain to remove excess water. In a large pot, bring 750 ml of water to a boil. Once the water is boiling, add the quinces and boil them for 2 to 3 minutes. This blanching process not only helps soften the fruit but also makes peeling easier, as the skin comes off much more easily. Don't forget to turn the quinces on all sides for even cooking. After boiling, carefully transfer the quinces to a bowl of cold water or rinse them under a cold running water to stop the cooking process. It is important to keep the water in which the quinces were boiled, as it will be used later. Once cooled, peel the quinces with a sharp knife, removing the skin. Cut each quince into quarters, then remove the seed core and woody parts. Cut the quinces into cubes and place them in a bowl of cold water and lemon juice to prevent oxidation. Even if they oxidize slightly, boiling in syrup will whiten them and give them a pleasant appearance. Meanwhile, take the reserved water and bring it back to a boil, adding sugar and your favorite spices, such as cinnamon or cloves. Stir constantly until the sugar is completely dissolved in the water. Once the syrup is ready, add the drained quince cubes and let them simmer. It is essential to monitor them so that they soften but do not break apart; the fruit should be tender but retain its shape. When the quinces are ready, remove them with a slotted spoon and carefully place them in jars that have been previously washed and dried. After that, bring the syrup back to a boil and pour it over the fruit, ensuring they are completely covered. Seal the jars with their lids and place them in a warm location, covering them with blankets to retain heat, allowing them to steam until the next day. After the jars have completely cooled, label them with the date and contents, then store them in the pantry. This quince compote can be served plain as a delicious dessert or used as a side dish for game or poultry dishes. It also pairs perfectly with fine cheeses, creating a pleasant contrast between sweetness and the saltiness of the cheese. This recipe not only enriches the meal but also brings a touch of nostalgia, reminding us of the flavors of childhood.

Ingredients

For 4 jars of 370 ml:
750 ml water
1 kg quinces
juice from ½ lemon
300 g sugar
2 cloves
2 star anise pieces
optional
1 cinnamon stick

Quince in Aromatic Syrup, For Winter

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