Peel and quarter the quince. Plop them into a pot. Cover with water and add a cinnamon stick, a vanilla bean, and a cup of sugar.
Simmer gently for two hours. Don’t rush it. The liquid will turn into a pink syrup that looks like rose-colored magic.
The quince becomes translucent, tender, and insanely sweet. Eat them warm with yogurt or ice cream. You’ll want to cry from joy.
The Quince Paste Secret
Got too many quinces? Make membrillo. It’s a Spanish quince paste that’s basically fruit leather’s sophisticated cousin.
Learn how to baked quinces and make an apricot caramel sauce - YouTube
Cook peeled, chopped quince in a bit of water until soft. Blend into a smooth puree. Then stir in equal weight of sugar and a squeeze of lemon.
Cook that puree over low heat, stirring constantly, until it turns into a thick, dark paste. It takes about 45 minutes—and your arm will ache. Worth it.
Pour it into a parchment-lined dish. Let it cool and set overnight. Slice it and eat with sharp cheese. That’s a party trick that will make you look like a chef.
