The deep red colour and the jellied syrup both come from the seeds. The pectin in them sets the syrup as it boils and the tannins give the colour. Throw the seeds away and what you have is pale, watery quince.
Ingredients
For the dessert
For the top
Method
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Prepare the quinces
Peel and halve the quinces and scoop out the core with a spoon. KEEP THE SEEDS, do not throw them away.
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Stop them browning
Hold the quinces in acidulated water; they brown quickly in contact with air.
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Arrange in the pan
Lay the quinces in the pan with the cut side facing up.
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Add the seeds
Tie the seeds in muslin and tuck them between the quinces.
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Add the syrup
Add the water, sugar, cloves and cinnamon.
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Cook long
Cook covered over a low heat for 80 minutes. The quinces should turn red.
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Cook uncovered
Take the lid off and boil for 10 minutes more to thicken the syrup.
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Cool
Cool in the pan for 1 hour and serve with clotted cream and walnuts.
Tips
- Do not throw the seeds away; all of the colour and the body come from them.
- Cook with the lid on, as the steam is what turns the quince red.
- Drop the quinces into acidulated water the moment you peel them so they do not brown.
Nutrition
Values are per serving and approximate.