Spiced Quince in Syrup Recipe

This sweet fruit syrup can be used in winter compotes, tarts, pies, or as an accompaniment to other desserts such as ice cream.



From “Local Flavors: Cooking and Eating from America's Farmers Markets” (Clarkson Potter, 2008)
Fall 2012

  • If you add poached quince to dishes that call for apples and pears they only make them better.
    Photo by Fotolia/Sebastian Studio

Yield: 1 quart

This makes a supply of rosy fruit to use in winter compotes, tarts, pies, or as an accompaniment to other desserts such as ice cream. If you add poached quince to dishes that call for apples and pears — apple crisps, pear tarts, etc. — they only make them better.

I have had quince from the tree that weighed as much as a pound, but most of those you find in supermarkets are closer to 4 or 5 ounces — so go by weight, not by size, although this is hardly a recipe where quantities need be exact.

FOR MORE ABOUT QUINCE, SEE: The Disappearance and Revival of Fruiting Quince.


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