Dec 15, 2013
London for cooks - Blog - My lovely quince

My lovely quince

This Saturday was quite relaxed - we had no plans for the day and were going out in the evening. So I did not have too cook a dinner myself.

Just my four beautiful quince were sitting on the cupboard waiting to be prepared.


I have recently discovered that cooking jam be it from a bag of frozen berries or from fresh fruit is very easy. To be honest, I follow the simplest recipe: mix fruit, spices and sugar, boil, reduce, pass. It requires no skill whatsoever, and the jam is ready in no time.

Quince are very tough though and take long time to cook. The slower you cook them the more they like it. Slow cooking at around 100˚C overnight is best. 

First prepare a simple sugar syrup: mix 350g of sugar with 400ml of water, bring to boil and boil for 3 minutes, let cool.

Then get your spices ready: slice half a lemon, juice another one, split half a vanilla pod and get the seeds out with the tip of a knife, add two small bay leaves and half a cinnamon stick, add all of it to the sugar syrup.

Last: peel, core the quince, half them, cover with trimmings bar cores and pour the spiced syrup over it, cover with parchment paper and tightly cover with foil.

That's it - straight in the oven and forget about it overnight or for around 8 hours (although you will be enjoying its fragrant smell whilst it cooks). In the morning the quince will turn slightly pink and become tender.

Pass the syrup and reduce by boiling to the consistency you like. Quince contain a lot of pectin, which is a natural thickener - the syrup will jellify very quickly.

Enjoy either with brioche or think of a fancy dessert to use it in - but this one is for another blog...

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