It is quince season now and while waiting for the fruits to ripen a few weeks on the trees, I was plotting ways to use them.
First off, jam is in order. Here is a recipe inspired by the Persian tradition and Najmieh Batmanglij’s Food of Life.
If you have never tried quince, it is a delicious sweet and sour fruit, gives out a beautiful orange color when cooked, and can be used in thousands of ways (just like apples). Pick fat, yellow quince and avoid the ones with brown spots.
- 3 big quinces (about 1 1/2 lbs)
- 2 1/2 cups of sugar
- 5 cardamom pods (green)
- 1 large lime, juiced
- Scrub the fuzz on the fruit well to get it nice and smooth. Core then shred the fruit and transfer to a large pot filled with 3 cups of water and a teaspoon of lemon juice or vinegar. Collect the seeds from inside the fruit and place in a small piece of cheesecloth; tie the cheesecloth. You can use a mesh tea ball instead to enclose the cardamom pods. Place the seeds in the pot along with 1/2 cup of sugar. Cover, bring to a boil and simmer for 1 1/2 hours.
- Discard the seeds; add the remaining 1 1/2 cups of sugar, the cardamom pods, the lime juice and simmer some more for about one hour or longer until the water has evaporated and the quince is pasty and shiny. Remove the cardamom pods. Cool and serve.