Autumnal Stewed Quince


stewed quince

Autumnal splendour -Stewed Quinces Image © Andrew Dwyer 2011

Recipe: Stewed Quince with Lemon and Vanilla

Summary: Stunning Autumn Quince dish


  1. 6 yellow quinces
  2. 1.5 litres (3 pints) cold water
  3. 4 cups sugar juice
  4. 2 lemons
  5. vanilla bean


  1. Wash downy fur from quinces Pack into enameled cast iron pot and add water and vanilla bean that has been split down the middle with a knife.
  2. Bring to the boil over high heat and boil rapidly for 30 minutes
  3. Turn quinces over and slow simmer for 5 hours on a very low heat
  4. Remove from heat and stir in lemon juice
  5. Serve on their own with cooking syrup or with Creme Anglaise

Quick Notes

Keep the syrup, you can make a custard with it by whisking it into beaten egg yolks. Use it to deglaze a pan after cooking any game meats for a great sauce. Syrup can be used as a glaze.

Cooking time (duration): 300

Diet type: Vegetarian

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: Persian

My rating: 5 stars:  ★★★★★ 1 review(s)

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1 Response to Autumnal Stewed Quince

  1. Fermin says:

    Extremely good post, We are checking back again more often to look around for up-grades.

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