Quince Syrup Recipes

Steps:

• Bring quinces, sugar, and 4 cups water to a boil in a medium stockpot. Reduce heat. Place a lid from a slightly smaller pot over fruit to keep submerged, and simmer until liquid is pale pink and has been reduced to a thin syrup, about 1 hour 10 minutes. Strain; reserve cooked quinces for stuffing. Stir in lemon juice.

Steps:

• Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).
• Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.
• Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods.

Steps:

• In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
• In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time.
• Transfer to a serving dish and refrigerate. Serve chilled.

Steps:

• Melt butter in a saucepan over medium heat. add quinces and sugar, and stir to coat. Stir in remaining ingredients, and cover with parchment cut to fit pan. Bring to a boil. Cover, reduce heat, and simmer gently until tender, about 1 1/2 hours. Spoon quinces and syrup into bowls.

Steps:

• SYRUP :.
• Carefully peel and core the quinces you have quartered.
• Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.
• Add quince, stir, cover and return to the boil.
• Simmer for 2-3 hrs or until quince has turned a deep red wine colour.
• DUMPLINGS (make just prior to serving) :.
• Sift the flour and icing sugar together in a bowl a rub in the butter.
• Combine the egg, milk and lemon juice and add this to the flour and butter mix.
• Mix to form a thick batter of dropping consistency.
• Gently remove quince pieces from the syrup and drain using a slotted spoon (this is easiest if the syrup is warm or hot) and set them aside in a bowl.
• Add a little water so there is enough liquid for the dumplings to float.
• Drop balls of batter in the syrup leaving enough room for expansion between each of them. Cover and simmer for 8 minutes or until fluffy and well risen (twice or more x their original size). Test with a wooden skewer.
• Lift them out and put a few more balls in to cook.
• Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!

Steps:

• Combine quince with reserved star-fruit syrup in a 3-quart heavy saucepan and bring to a boil, stirring until sugar is dissolved. Scrape seeds from vanilla bean into mixture, then add pod and strip of zest. Reduce heat and simmer, partially covered, until quince is very tender and begins to turn pinkish, 50 to 60 minutes.
• While quince is simmering, put oven rack in middle position and preheat oven to 400°F.
• Meanwhile, toss apples with butter, finely grated zest, salt, and 1/4 cup sugar in a large shallow baking pan until coated well, spreading in an even layer. Roast, stirring occasionally, until apples are very tender and any liquid they release is evaporated, 45 minutes to 1 hour.
• Pour quince mixture into a large sieve set over a bowl, discarding pod and zest, and reserve syrup. If syrup measures more than 1 cup, return to saucepan and boil until reduced to about 1 cup; if less, add enough water to total 1 cup. Cool syrup completely.
• Stir together quince and cherries in a large bowl. Fold roasted apples and lemon juice into quince mixture and cool to room temperature, stirring occasionally, about 30 minutes.
• Pulse bread in a blender or food processor to fine crumbs, then add nuts and remaining 1/4 cup sugar and pulse just until nuts are finely chopped. Set aside.
• Stir together bread flour, granulated sugar, and salt in bowl of mixer, then make a well in center and add yolk, lukewarm water, and 2 tablespoons melted butter. Beat at medium speed until dough becomes silky and elastic, and then forms a soft sticky ball that comes away from side of bowl, 8 to 10 minutes.
• Turn dough out onto a lightly floured surface and form into a ball. Lightly brush with some melted butter, then cover with a warmed inverted bowl (rinse bowl with hot water to warm and dry) and let stand 1 to 1 1/4 hours to let the gluten relax and make stretching easier.
• Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet (17 by 13 inches) with parchment paper. In a draft-free room, cover work table with sheet, then rub all-purpose flour into sheet all over, except overhang.
• Put dough in center of table and stretch it into a 12-inch round with your fingers. Using floured backs of hands (remove all rings, bracelets, and watches), reach under dough and begin gently stretching and thinning dough from center out to edges, moving around table as you work and intermittently stretching and thinning thicker edges slightly. Gradually stretch dough paper-thin into at least a 36-inch square (square will hang over edge of table), letting it rest for a few minutes whenever it resists stretching and occasionally reflouring hands. (Stretching may take as long as 20 minutes; try not to make any holes in dough, but if you do, cut off pieces from overhang to patch them.) Let dough stand 5 minutes to dry.
• Very gently brush dough with 1/3 cup melted butter and sprinkle evenly with reserved almond mixture. Mound filling in 2 (11- by 3-inch) strips, end to end, along edge of dough nearest you, leaving 3 inches between strips and a 4-inch border along sides and edge of dough nearest you. Cut off dough overhang to table edge with kitchen shears. Fold edge of dough nearest you over filling, and, holding sheet tautly, use sheet to make dough roll over filling, away from you.
• Brush strudel all over with remaining melted butter and cut into 2 pieces through space between mounds. Using 2 metal spatulas, carefully transfer strudels to baking sheet, arranging them 4 inches apart, and sprinkle with 2 tablespoons confectioners sugar. Cut 3 or 4 steam vents about 2 inches apart in top of each strudel and bake until golden, 40 to 45 minutes. Cool for 10 minutes on sheet on a rack, then carefully transfer to rack and cool to warm or room temperature, about 30 minutes. Dust evenly with remaining 2 tablespoons confectioners sugar. If desired, carefully move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized.
• Cut strudels into 2-inch-wide pieces and serve with ice cream and star-fruit chips . Drizzle with reserved quince syrup.

Steps:

• Place quince, sugar, lemon juice, and salt in a medium saucepan along with 4 cups water. Cover and bring to a simmer over medium heat; let simmer for 2 hours.
• Add more sugar, if desired, and let cool. Transfer to refrigerator and let chill overnight.
• Strain and discard solids. Transfer syrup to an airtight container and keep refrigerated until ready to use, up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.