How to cook Quince

Dissolve one cup of caster sugar in one cup of water over a medium heat. Cut the quince into four and remove the core. Add to the syrup and simmer gently until soft (up to three hours).

Quince Jam

1kg/2lb 4oz Quinces
1225g/2lb Preserving Sugar
Juice of one lemon
One Cinnamon stick
Water

6 hot & sterilised preserving jars

Peel the quince, remove the core and cut into small pieces. Put the fruit into a pan and just cover with water, add the cinnamon. Bring to the boil and simmer gently until soft-this will take some time.
If the mixture appears too dry then add a little water. Once the quinces are soft remove the cinnamon. Warm the sugar on a tray in the oven and stir into the fruit, add the lemon juice and bring to the boil.
Boil hard until a set is obtained (a jam thermometer is useful at this point). Pot into the jars and seal.

Roast Quince with Middle Eastern Spices

For six people

3 Quince
500g caster sugar
2 Pieces of dry orange peel
½ cinnamon stick
2 star anise
2-3 cloves
1 teaspoon chopped fresh mint

Dissolve the sugar in one litre of water over a medium heat.
Peel the quince, cut in half and remove the core.
Arrange the fruit in a baking dish and top with the aromatics.
Add the mint to the syrup and pour over the fruit.
Cover dish with baking foil and cook in a hot oven until tender (between 2 and 3 hours). Place cooked fruit in bowls, spoon over the syrup and serve with vanilla ice cream.

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