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Pkesekyed Quinces

A preserve made by cooking peeled quinces in a sugar syrup until soft.

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 ↓

Pkesekyed Quinces

Ingredients

Directions

Prepare the quinces

  1. Place the peeled and cored quinces in cold water.

  2. Strain the quinces from the water.

Make the syrup

  1. In a pot, combine 2 cups of water with 2 pounds of sugar to make a syrup.

  2. Bring the syrup to a boil.

Cook and reduce

  1. Add the quinces to the boiling syrup and cook until 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
Form the fruit that softens during cooking and absorbs the sweet syrup.
Sugar
Sweetens the fruit and thickens the syrup as it reduces, helping preserve the fruit.

The step that matters

Cooking the quinces until soft. Raw quinces are very firm and need sustained cooking in the syrup to become tender. Stopping too early leaves them hard, while boiling too vigorously can break the fruit apart.

“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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