Quince Spoon Sweet

Quince…quinces for plural (for the record). Us Greeks call them “Kydonia” and they are part of the genus of fruits that also contain apples and pears. No wonder quinces look like a cross between the two fruits!

This fruit, often referred to as the original “forbidden fruit” is ripe for picking in Autumn. They still cannot be eaten raw but their aroma is pleasant. I’ve roasted quinces, I’ve poached and made quinces/puff pastry blossoms with them, used them with pork and game meat and today, I’m sharing the most common application, spoon sweet.

Spoon sweets are a way of preserving the bounty of fruit (and sometimes vegetables) in sugar and aromatics. Quinces are one of my favourite of spoon sweets and I am pleased to share this straight-forward recipe.

Quince Spoon Sweet

(makes approx. three 950ml jars)

9 quince (approx. 1 kg.)

1 kg. (4 cups) of granulated sugar

3 cups of water

1 cinnamon stick (4 inch)

juice of 1 lemon

3-4 leaves of citronella leaves (or equal amount in lemon verbena or basil)

2 tsp. vanilla extract

1. Ensure your jars are sterile (wash in dishwasher), use fresh seals and lids.
2. Peel your quince and remove the core/seeds with a melon baller. Cut the quince into sticks and place in a large pot along with the sugar, water, lemon juice and cinnamon stick.
3. Turn the heat to high and once it comes to a boil, reduce heat to medium add the citronella leaves, stir in and simmer for an hour to hour and 15 minutes, skimming scum occasionally and discarding. When the quince are tender and the colour is a reddish/pink, they are ready.
4. Remove leaves and cinnamon stick, add vanilla and stir in.
5. Carefully fill jars with quince and syrup, wipe clean any residue from side jar (especially around the mouth).
6. Apply lids and seals, twist tightly. Turn jars upside-down to cool and seal has formed. Place upright and store in cool, dark place (like cellar) for up to one year. Once opened, store in fridge.
7. Serve with strained Greek yogurt, with ice cream or on its own.

© 2020, Peter Minaki. All rights reserved.