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Category: Desserts

Candied quince

Candied quince
Kirk McKoy / Los Angeles Times

Neglected for decades, the quince seems an improbable candidate for revival today, when consumers demand sweet, ready-to-eat fresh fruit. Why is it, then, that in recent years three books of quince recipes and lore have appeared, the fruit increasingly is ... Read more

Total time: About 1 1/2 hours | Makes 1 pint
Note: From Barbara Ghazarian's "Simply Quince." For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make and delicious any way you serve it.
  • 3 cups sugar
  • 1/2 cup water
  • 1 pound fresh quince, peeled, cored and cut into 1-inch-thick wedges (about 3 cups)

Step 1In a large, heavy-bottomed saucepan, combine the sugar and water. Add the quince and stir to coat.

Step 2Heat the mixture over medium heat until the sugar melts completely and begins to bubble, stirring often so the fruit does not burn. Reduce the heat to maintain a very gentle simmer and continue to cook, stirring occasionally, until the fruit is softened and turned to a rich rose or red color and the sugar has reduced to a thickened, syrupy consistency, about 1 1/4 hours. Remove from heat.

Step 3Serve with a little heavy cream or yogurt spooned over top, or use as a topping for vanilla ice cream.

Each of 8 servings:
312 calories; 0 protein; 81 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 76 grams sugar; 1 mg. sodium.
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