Preserved Quinces Recipe

Preserved quinces have a long and rich history, dating back to ancient times. The quince fruit itself is believed to have originated in the area around Iran and Turkey and has been cultivated for thousands of years. It was highly regarded by the Greeks and Romans, who considered it a sacred fruit associated with love, fertility, and happiness. In fact, it is said that ancient Greek brides would nibble on quince to ensure sweet and fruitful marriages.

In medieval Europe, quinces became a popular ingredient in preserves and sauces. They were highly prized for their aromatic flavor and natural pectin content, which made them ideal for making jellies and jams. Preserving quinces became a labor-intensive process that required skill and patience. The recipe for preserved quinces has been passed down through generations, with slight variations depending on regional preferences.

Fun fact: Quinces are often referred to as the "golden apple" due to their bright yellow color when fully ripe. They have a unique aroma, reminiscent of pineapple, pear, and citrus, making them a delightful addition to any preserved dish.

Now, let's dive into the recipe for making Preserved Quinces.

Ingredients:
- Quinces (preferably ripe and firm)
- Granulated sugar

Instructions:
1. Start by selecting quinces that are ripe, firm, and free from blemishes. The ones that are the first to appear in the market might not be of the best quality, so choose carefully.

2. Begin by weighing a pound of sugar for each pound of fruit. This ratio will help achieve a perfect balance of sweetness.

3. Carefully wipe each quince with a coarse linen towel to remove any dirt or debris. Then, peel, quarter, and core the quinces.

4. Place the peels and cores in a large preserving kettle. Add just enough water to cover them and let them simmer with the kettle covered for about two hours. This step will infuse the liquid with the essence of quince.

5. After two hours, strain the liquor through a fine sieve and return it to the kettle.

6. Cut the quartered quinces into small pieces and add as many as the liquor can cover comfortably. Allow them to boil gently, uncovered, until they become tender enough to be easily pierced with a broom splint. This can take some time, so be patient.

7. Once the quinces are tender, remove them from the kettle using a skimmer and transfer them to flat dishes to cool. Repeat this process until all the fruit is properly cooked.

8. Now, it's time to cook the quinces in the syrup. Add the sugar to the liquor in the kettle and let it boil gently until it becomes a thick syrup.

9. Put as many of the cooked quinces as the syrup will cover into the kettle. Allow them to cook in the syrup for about twenty minutes.

10. Skim the quinces out of the syrup using a skimmer and lay them on flat dishes to cool. Repeat this process until all the quinces have been cooked in the syrup.

11. Once the quinces have cooled, transfer them to clean glass jars, filling each jar halfway.

12. Return to the syrup, which should now be very thick. Stir it frequently and skim off any impurities. Pour the hot syrup through a fine strainer over the quinces in the jars. Be careful as the syrup is hot, so handle it with caution.

13. As soon as a jar is full, seal it with a lid to preserve the quinces. Repeat this process until all the jars are filled.

14. Allow the preserved quinces to cool completely before storing them in a cool, dark place. This will help enhance their flavor and longevity. It is worth noting that preserved quinces tend to improve in flavor with time, so they can be enjoyed for months or even years after preparation.

Now, let's explore some similar recipe dishes that incorporate preserved quinces:

1. Quince Jam: Follow the same method as above, but instead of cutting the quinces into small pieces, puree them in a blender. This will result in a smooth and spreadable jam. Add a touch of lemon juice for a subtle tang.

2. Quince Jelly: To make a quince jelly, strain the liquor after simmering the peels and cores, just like in the initial steps of the preserved quinces recipe. Add sugar and allow it to boil to a thick consistency, similar to jam. Pour the jelly into sterilized jars and enjoy it as a delectable spread.

3. Quince Paste: Quince paste, also known as "membrillo," is a traditional delicacy in many Mediterranean and Latin American cuisines. To make it, cook the quinces until tender, then puree them in a food processor or blender. Add sugar and cook the mixture over low heat until it thickens and takes on a deep reddish hue. Pour it into molds or dishes and let it cool and set. It can be sliced and enjoyed with cheese or as a sweet treat.

Preserving quinces is indeed an art that requires time and effort, but the result is a delectable treat that captures the unique flavor and aroma of this marvelous fruit. So next time you come across quinces at the market, consider embarking on this rewarding culinary adventure.