Regular visitors to this blog will probably be aware of my love of quinces by now. I strive to use them in a couple of recipes whenever they come into season, so I knew what I was going to do with them as soon as I read through this panforte recipe.
It does take a while to get the quinces candied to the right consistency, but it's not like you have to stand over them the whole time. Pop them on the hob and then go off and do what needs doing, but do remember to check on them every 10-15 minutes to see how they're going. *This is important, as I left my first batch for too long and they ended up burnt.* Once candied, they keep for up to a week, so you can always make them ahead of time too.
The original recipe states that it only takes about 45 minutes to get them done, but I found that it took me about two hours to get them to the right consistency. I cooked mine low and slow to prevent the sugar from burning.
Candied Quinces (from LA Times)
1 1/2 cups water
1 1/2 cups granulated sugar
1 large quince
- Peel quince, slice in half and remove the core. Slice and cube the fruit into pieces roughly one inch wide and a quarter inch thick.
- Combine water and sugar in a heavy-bottomed saucepan, and cook on medium heat until sugar dissolves.- Add cubed quince and reduce the heat to a gentle simmer, and cook until fruit is semi-translucent (the quince and syrup will turn a vivid shade of pinkish-red).
- Remove from heat and pour into a heat-proof container. Cool, then store the fruit in the cooking syrup in an airtight container in the refrigerator. You'll have about 1 cup (8 ounces) of fruit.