Advertisement

Candied quince

Time 1 hour 30 minutes
Yields Makes 1 pint
Candied quince
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 rose 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.

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.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.