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Ingredients
- 8 cups water
- 1 cup sugar
- Juice of 1 lemon
- 1 stick cinnamon
- 2 pounds ripe quinces, cored and cut into 1/2-inch wedges
Details
Servings 4
Adapted from online.wsj.com
Preparation
Step 1
Combine all ingredients in a large, heavy saucepan over medium-high heat. Bring to a boil, stirring, until sugar is dissolved.
Reduce heat to low and simmer, stirring occasionally, until fruit is tender when pierced with a knife, about 1¼ hours. Discard cinnamon and let quince and liquid cool to room temperature. Can be stored 1 week in the refrigerator and 1 year in the freezer.
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