Antonio Carluccio

Quinces in Syrup

Mele Cotogne Sciroppate

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
An Invitation to Italian Cooking
An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

  • About

‘Quinces have a very distinctive flavour, but are good only when cooked. Quince jam and jelly are both delicious, and an apple pie or tart is transformed when a few slices of quince are included. An easy way to cook quinces as a dessert is to stew them in water and sugar which will become syrupy after the cooking.’

Ingredients

  • 4 large quinces or 1 kg (2¼ lb) smaller ones
  • 200

Method

Peel, core and slice the quinces thinly. Put in a pan with the sugar, lemon rind and juice and the spices. Pour in enough water to cover, and simmer on a moderate heat until cooked, about an hour. Remove the quinces from the pan and boil the liquid rapidly to reduce it to a syrup. Strain, pour over the quinces and serve cold.