Quince Syrup

Quince Syrup

[Photograph: Autumn Giles]

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.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

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  • Yield:makes about 1 1/4 cup syrup
  • Active time: 20 minutes
  • Total time:1 hour 15 minutes

Ingredients

  • 2 pounds quince, peeled and cut into quarters
  • 5 cups water
  • 1/2 cup honey
  • 1/2 cup sugar

Directions

  1. 1.

    In a large saucepan, combine the quince, water, honey, and sugar. Bring to a boil over high heat, stirring until the sugar dissolves.

  2. 2.

    Cover, reduce heat to low, and simmer until the quince are fork tender, 45-50 minutes.

  3. 3.

    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.