Recipe: Candied quince

Recipe: Candied quince
(Kirk McKoy / Los Angeles Times)

Total time:

About 1 1/2 hours



Makes 1 pint


From Barbara Ghazarian's "Simply Quince." For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make and delicious any way you serve it.

3 cups sugar

1/2 cup water

1 pound fresh quince, peeled, cored and cut into 1-inch-thick wedges (about 3 cups)

1. In a large,

heavy-bottomed saucepan, combine the sugar and water. Add the quince and stir to coat.

2. Heat the mixture

over medium heat until the sugar melts completely and begins to bubble, stirring often so the fruit does not burn. Reduce the heat to maintain a very gentle simmer and continue to cook, stirring occasionally, until the fruit is softened and turned to a rich rosé or red color and the sugar has reduced to a thickened, syrupy consistency, about 1 1/4 hours. Remove from heat.

3. Serve

with a little heavy cream or yogurt spooned over top, or use as a topping for vanilla ice cream.

Each of 8 servings:


312 calories; 0 protein; 81 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 76 grams sugar; 1 mg. sodium.