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.
- 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.
fine mesh strainer