Monday, 5 October 2009
Spiced Crystalised Quince
Christmas Present series Part 1. (Anyone who receives Christmas presents from me, please look away now)
I'm pleased to finally be in a position to blog my crystalised quince recipe. It's been weeks in the making but I'm thrilled with the final version. It looks daunting as it takes at least a week but the time input per day is minimal. They keep for ages, one recipe book confidently claims they keep 'indefinitely' but more modern recipe books are a bit more cautious. Either way, they're ideal to make now and will happily sit in the cupboard in an air tight container til Christmas. There's also plenty of time to browse Ebay and get some pretty sweetie wrappers and cello bags to put them in.
Spiced Crystalised Quince.
1lb quince, peeled and cored weight.
1tsp ground ginger
half tsp ground cinnamon
I used Japonica quince for this recipe which are tiny so it was sufficient to just peel and quarter them. If you're using the larger quince, they'll need to be cut into bite sized pieces.
Put the pieces into a pan, cover with cold water and bring to the boil. Simmer for 5 minutes and then refresh under cold, running water. Make a hot syrup with half a pint of water and 6oz white sugar, pour over the quince slices and leave for 24 hrs. (I left mine in a lidded pan)
Next day, add a further 2oz white sugar to the pan, heat to dissolve the sugar then leave for another 24hrs. Repeat for a total of 7 days.
On the 7th day, spread the quince onto a baking sheet in a single layer and put into the oven on it's lowest setting for an hour or two. The aim is to dry the pieces leaving them with a crisp sugar coating. Allow to cool and then place the fruit in a jar with about 6 tbsp of brown sugar and the spices (or to taste) and give it a good shake to coat. If you find the fruit too sticky, leave it a week or so then dry them out in the oven again, at this stage they should be totally dry.
Maybe it's because I used freshly opened ground ginger rather than the old jar that had been sitting around for years but, heavens to betsy, these spiced quince are gorgeous. And that's saying something coming from someone who's not that fond of ginger unless it's in Grasmere Gingerbread!