Although the syrup is the goal here, it's also a byproduct of making poached quince. After you strain off the syrup, the poached quince are perfect for pies or tarts or just spooning over your morning yogurt or oatmeal.
Note: Quince syrup can be stored in a sealed container in the refrigerator for up to 5 days.
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About This Recipe
|Yield:||makes about 1 1/4 cup syrup|
|Active time:||20 minutes|
|Total time:||1 hour 15 minutes|
|Special equipment:||fine mesh strainer|
|This recipe appears in:||3 Quince Cocktails to Make at Home|
- 2 pounds quince, peeled and cut into quarters
- 5 cups water
- 1/2 cup honey
- 1/2 cup sugar
In a large saucepan, combine the quince, water, honey, and sugar. Bring to a boil over high heat, stirring until the sugar dissolves.
Cover, reduce heat to low, and simmer until the quince are fork tender, 45-50 minutes.
Let cool slightly and strain off the syrup. There should be about 1 1/4 cup of syrup. If not, add water or gently reduce over low heat. Reserve the poached quince for another use and refrigerate the syrup until ready to use.