Quince Syrup Food

QUINCE IN SYRUP

Steps:

• In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
• In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time.
• Transfer to a serving dish and refrigerate. Serve chilled.

QUINCE SYRUP

Steps:

• Bring quinces, sugar, and 4 cups water to a boil in a medium stockpot. Reduce heat. Place a lid from a slightly smaller pot over fruit to keep submerged, and simmer until liquid is pale pink and has been reduced to a thin syrup, about 1 hour 10 minutes. Strain; reserve cooked quinces for stuffing. Stir in lemon juice.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

QUINCE DUMPLINGS WITH SYRUP

Steps:

• SYRUP :.
• Carefully peel and core the quinces you have quartered.
• Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.
• Add quince, stir, cover and return to the boil.
• Simmer for 2-3 hrs or until quince has turned a deep red wine colour.
• DUMPLINGS (make just prior to serving) :.
• Sift the flour and icing sugar together in a bowl a rub in the butter.
• Combine the egg, milk and lemon juice and add this to the flour and butter mix.
• Mix to form a thick batter of dropping consistency.
• Gently remove quince pieces from the syrup and drain using a slotted spoon (this is easiest if the syrup is warm or hot) and set them aside in a bowl.
• Add a little water so there is enough liquid for the dumplings to float.
• Drop balls of batter in the syrup leaving enough room for expansion between each of them. Cover and simmer for 8 minutes or until fluffy and well risen (twice or more x their original size). Test with a wooden skewer.
• Lift them out and put a few more balls in to cook.
• Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!