Prep 30 mins
Cook 1 hr
A combination of several recipes I found on line. Quinces are quite tough (but not impossible) to peel-use a sharp knife and take a bit of care and you'll be fine. Get rid of all the woody bits when removing the cores. Quinces develop a much nicer colour if made a day or two before serving and will keep in the fridge for up to a week.
- 1419.54 ml water
- 709.77 ml sugar
- 177.44 ml red wine
- 1 star anise
- 3 cardamom pods, bruised
- 1 lemon, cut in half
- zest of an orange
- 59.14 ml honey
- 8 quinces, peeled and cut into wedges then cored
- 250 g mascarpone
- 4.92 ml vanilla extract
- 59.14 ml confectioners' sugar
- Bring the first 8 ingredients to a boil, then reduce to a low simmer.
- I drop the peeled, cored quince wedges straight into the syrup.
- Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
- Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
- To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.
I've always wanted to try quinces. I rarely see them but did a few weeks ago so I grabbed a couple. Expensive little buggers. They're sort of like apples only drier. This recipe is yummy!! The syrup is strongly, but nicely, spiced. The quinces are yummy. The cream is nice. I wouldn't recommend this to any diabetics, tho. ;) Thanks for sharing! Made for Aussie Swap 11/12.