Quinces
Ingredients
Directions
Prepare
Pare and weigh the quinces.
Quickly place them in the water to prevent discoloration.
Cook and rest
Simmer until perfectly tender.
Remove from heat and let them sit in their liquid overnight for a rich, clear juice.
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
What each ingredient does
- Quinces
- Provide the fruit flavour and the pectin and juice that form the drink.
- Water
- Extracts flavour and juice from the quinces during simmering and resting.
The step that matters
Placing the quinces in water right after paring. Cut quince flesh browns quickly when exposed to air. Submerging it in water right away limits oxidation and keeps the juice pale and clean-looking.
“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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