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Peeseryed Quinces

A preserve made by boiling peeled quinces in a sugar syrup.

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 ↓

Peeseryed Quinces

Ingredients

Directions

Prepare

  1. Peel and core the quinces, then place them in cold water.

  2. Strain the quinces from the water.

Make the syrup

  1. Prepare a syrup by combining 4 cups of water with 4 cups of sugar.

  2. Bring the syrup to a boil, then add the quinces.

Cook the preserves

  1. Boil the quinces until they are soft.

  2. Continue to boil the syrup down as you would for other preserves.

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

Quinces
Provide the fruit, flavor and natural pectin that gives the preserves body and helps them set.
Sugar
Sweetens the fruit, thickens the syrup and helps the preserves keep and set.

The step that matters

Boiling the syrup down. Sugar concentrates as the syrup reduces. Stop too early and the preserves stay runny; cook too long and the sugar can crystallize or turn hard and sticky. Pectin sets best at a high sugar concentration.

“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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