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Molly's Quinces

A community recipe by katharine

Not tested or verified by Nigella.com

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Introduction

Recipe cut from a copy of Vogue Entertaining & Travel 1998

Ingredients

Serves: 6

Metric Cups

6 quinces
1000 millilitres caster sugar
1½ litres water
1 cinnamon stick
2 large lemons (zest and juice of)
500 millilitres sour cream

6 quinces
4 cups superfine sugar
2⅝ pints water
1 cinnamon stick
2 large lemons (zest and juice of)
17½ fluid ounces sour cream

Method

Molly's Quinces is a community recipe submitted by katharine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Scrub the quinces under running water. Put the quinces, sugar and water into an enamel or stainless steel saucepan and bring to the boil. Add the cinnamon stick and boil for 30 minutes.

Remove the cinnamon stick and discard. Reduce the heat and simmer very gently for 6 hours, turning the quinces very carefully every hour.

When nearly cooked and deep pink in color, add the lemon zest and juice to the syrup.

Serve with plenty of fresh pouring cream

Scrub the quinces under running water. Put the quinces, sugar and water into an enamel or stainless steel saucepan and bring to the boil. Add the cinnamon stick and boil for 30 minutes.

Remove the cinnamon stick and discard. Reduce the heat and simmer very gently for 6 hours, turning the quinces very carefully every hour.

When nearly cooked and deep pink in color, add the lemon zest and juice to the syrup.

Serve with plenty of fresh pouring cream