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Dessert

Quince Chips

A preserved quince dish made by boiling quince chips with sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Quince and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,444 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Quince Chips

Ingredients

Directions

Prepare the fruit

  1. Pare, quarter, and core the quinces.

  2. Cut each quarter into small chips.

  3. Weigh the fruit and use an equal amount of sugar.

Cook the chips

  1. Put the fruit in a preserving pan and cover with boiling water.

  2. Boil quickly until tender, then drain.

  3. Return the quince chips to the pan, add the sugar and 1 cup of the boiling water.

  4. Cook until the mixture is a nice rich red color and transparent.

Jar

  1. Transfer to dry, sterilized jars and seal tightly when cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Quince + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together1,444 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ripe quinces
The main fruit; it softens when boiled and gives the chips their flavor.
Sugar
Sweetens the chips and, as the syrup thickens, helps them turn translucent and preserves them.

The step that matters

Cook until rich red and transparent. As water evaporates, the sugar concentrates in the syrup and the fruit becomes clear and colored. Stopping too early leaves the chips opaque and pale, while cooking too long can thicken the syrup too far and darken or scorch it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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