In Greek mythology, the quince, with its intoxicating perfume, was the golden apple that Paris gave to Aphrodite, "the fairest of them all." Edward Lear's Owl and Pussy-Cat dined "on mince, and slices of quince, which they ate with a runcible spoon." Coming up with a recipe to match the stuff of legend is not the easiest thing in the world, but this ultra-simple creation is delicate and alluringly aromatic. Worthy, in fact, of the goddess of beauty and, served as a compote with a little whipped cream or Greek-style yogurt, suitable for eating with a spoon, runcible or otherwise.
Quince in syrup is best the day it is made but can be kept, chilled, 2 weeks.
Recipe information
Total Time
2 1/4 hr (includes cooling)
Yield
Makes 8 to 10 (dessert) servings
Ingredients
Preparation
Step 1
Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).
Step 2
Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.
Step 3
Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods.
