Candied Quimper Quince

 

 

Peel, core, chop

Jane is off on another Quince-preserving adventure. First she peeled, cored and chopped a kilo of fruit…

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Sugar

She sent Briar to the crock for 500 g of sugar.

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Back of the stove

Jane mixed sugar, fruit, 50 ml of water, and a teaspoon of lemon juice, then put it at the back of the stove to slow cook for several hours.

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Quince in a jar

The cooked slices went into a bottle, along with residual syrup.

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Syrup

Guttersnipe, Briar and Mudlark are sure the last bit of Quimper Quince syrup would be delicious on pancakes!

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We think they are right about the pancakes…candied Quimper Quince would also be good chopped and sprinkled onto ice cream, or used as a substitute for candied peel in recipes, we have also made almond tarts with sliced candied quince on top…that was our favourite, but incredibly decadent!

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9 thoughts on “Candied Quimper Quince

    • Jane is always game to have a cooking adventure – in a brisk, no-nonsense kind of a way… quince is such a lovely fruit, it is hard to think why it is not better-known, unless it is because they take a long time to cook and people are so busy these days.

  1. There isn’t a blemish on your quince…the hittys sure know how to grow healthy fruit. It’s fun to see Briar again…and I agree that the syrup looks like a tasty topping for pancakes…Hum…makes me hungry…think I’ll whip up some pancakes for lunch.

  2. Goodness Jane is working very hard with this quince harvest. I suspect she will be happy when the last of those quince are eaten, cooked or jarred! Love the look of the candied quince. I am now very curious about the taste of a quince.

    • We think Quince is delicious – I wish we could mail you one to try. Cooked quinces are very pretty – from yellowish pink all the way to ruby red, it depends on how long you cook it for!

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