Based on what was my autumnal revelation last year:
With origins going back to the 14thcentury at least, this is essentially candied fruit made with quinces as much as with apples and this year, with the quince season upon us here north of the Alps, I am using the same principle, a tad more sugar for the quinces and ground ginger instead of mustard to make:
Candied Quince with Ginger
Prep. Time: 30 minutes
Cooking time: 5 minutes each time over three days
Makes: about 1 kg
Quinces 1 kg
Sugar 500 g
Ground ginger 1 Tbsp (or more according to taste)
- Wash, peel and core the quinces before cutting them into bite-sized pieces (save the debris, place in a pan, just cover with water, boil until the quince leftovers have softened, strain through a muslin cloth and use to make wonderfully fragrant Quince Jelly using the same method as for Apple Jelly – you will be glad you did!).
- Place the quince pieces in a bowl, sprinkle with the sugar, cover and leave to marinate for 48 hours.
- Strain the quince pieces over a saucepan. Place the strained pieces back in the bowl and bring the juice in the pan to the boil. Simmer for 4 minutes and then pour the hot syrup over the pieces in the bowl. Cover and leave to marinate for 24 hours.
- Repeat this process another two times of the next two days.
- The next day, bring the quince pieces and the juice to the boil in a saucepan, simmer for 5-10 minutes. Remove from the heat, stir in the ground ginger and pot in sterilised jars.
- Stored in a cool, dark place the candied quince will keep for many months. Serve as an accompaniment to meat and cheese (in Northern Italy they also use it as a tortellini filling) or else with toast and croissants, or a fragrant addition to apple pies and other bakes.