Brandied Quinces Recipe

Brandied quinces, a delightful and aromatic treat, have a rich history that dates back centuries. Quinces, known for their unique shape and vibrant yellow color, have been enjoyed since ancient times. They are believed to have originated in the Middle East, specifically in the region that is now known as Iran.

Quinces were highly regarded by various civilizations, prized for their fragrance, and used as a symbol of love and fertility. In Greek mythology, quinces were associated with Aphrodite, the goddess of love, and were often given as a gesture of affection. The ancient Romans also held quinces in high esteem, considering them a luxurious fruit.

Over time, different cultures discovered various culinary uses for quinces. One popular method of preserving their exquisite flavor was through the creation of brandied quinces. This traditional recipe has been passed down through generations, its delightful taste cherished by many.

To prepare brandied quinces, begin by selecting large, ripe, and pear-shaped yellow quinces. Peel and quarter the quinces, then remove the cores and place them in cold water to prevent browning. Boil the quince quarters until they become tender and can be easily pierced with a fork.

Once the quinces are cooked, carefully remove them from the water using a perforated skimmer, allowing any excess water to drain. Weigh the quinces, and for every pound, use three-quarters of a pound of sugar. In a separate pot, combine the sugar and a little over half of the quince cooking water, creating a syrup base for the brandied quinces.

Add stick cinnamon and cloves to the syrup, ensuring to remove the soft heads of the cloves to avoid any unwanted bitterness. Allow the syrup to boil until it reaches a thick consistency, infusing it with the warm, sweet and spicy flavors of the spices.

Next, pack the tender quince quarters into clean and sterilized glass jars, leaving some space at the top. Take the thickened syrup and add a pint of good-quality brandy to enhance the flavor and provide a lovely boozy note. Carefully pour the boiling hot syrup over the quinces, ensuring each jar is well-filled, and immediately seal the jars to preserve the freshness inside.

Store the brandied quinces in a cool, dark place for at least a month to allow the flavors to meld and intensify. During this time, the brandy and sweet syrup will infuse the quinces, transforming them into delectable treats that are perfect for indulging in or gifting to loved ones.

When ready to savor these wonderful brandied quinces, serve them as a standalone dessert or pair them with cheese, such as a creamy brie or sharp cheddar. The rich, fragrant profile of the quinces complements the savory and tangy notes of the cheese, creating a harmonious and irresistible combination.

Fun fact: In some cultures, brandied quinces are believed to be a natural remedy for various health issues, including digestive problems and sore throats. The combination of quinces, the spices of the syrup, and the brandy is thought to have soothing and healing properties.

If you enjoy brandied quinces, you may also be interested in trying other similar recipes that highlight the natural sweetness and unique flavor of this magnificent fruit. Quince paste, also known as membrillo, is a popular Spanish delicacy, often enjoyed with cheese or spread on toast. Quince jam can be a delightful addition to your breakfast spread, perfectly complementing toast, scones, or yogurt. Additionally, quince tarts and pies are a fantastic way to showcase the quince's versatility in creating mouthwatering desserts.

Whatever quince recipe you choose, you are sure to experience the delightful taste and captivating fragrance that make this fruit so beloved throughout history. Embrace the tradition of brandying quinces, and savor the amazing flavors that come with each bite.