OK, so after an hour of the sliced quince in the haybox, actually just wrapped up in my heavy wool coat, the quince wasn't anywhere near done. so I brought to a boil again, this time only 4 minutes on high, and put back in the coat for around another two hours. smelled and tasted quite pleasant, having taken the sweetness and flavor of the sherry in addition to its own apple-like qualities. it had softened but not turned red at all. anyway, I like it as is and with the addition of cinnamon. I say it's a keeper.

synopsis: half quince, core it, slice it (peel if you wish, I didn't) and pour in water and sherry (roughly equal amounts) to cover. bring to a boil, and either turn it to low and simmer for 3 or 4 hours, or haybox it, re-heating every hour or two if necessary.

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last updated 2013-09-26 02:57:48. served from tektonic.jcomeau.com