I was going through my recipe books the other day looking for things to do with pomegranates when I fell upon this recipe in Arabesque by Greg and Lucy Malouf. I have a few of their books (ie, all of them).
I decided to give it a go as there is only so much jelly one can eat. The recipe called for 4 quinces, I had 5. At first, I increased the fluid and spices by 25% but found I needed more fluid so I ended up doubling them. For 5 quinces, the following quantities should be perfect.
- 5 quinces, scrubbed clean, peeled, cored and cut into wedges (8 or 12 depending on the size of the quinces)
- 500 mls white wine vinegar
- 1 litre water
- 180 mls honey
- 2 tsp black peppercorns
- 2 tsp coriander seeds
- 2 tsp cardamom seeds, crushed and sieved. I had neither seen nor heard of cardamom seeds (only cardamom pods and powdered cardamom) but I readily found them in an Indian spice shop. They look like mice poo. I put them in my coffee grinder and then sifted them, as the recipe said. I wondered why this was necessary as all the other spices were whole but I did it, anyway.
- 1 tsp allspice berries
- 1 tsp whole cloves
- 2 sticks of cinnamon
- 4 bay leaves
- Place all the ingredients (except the quince pieces) in a large pot, stir until the honey is dissolved.
- Add quince pieces, bring to the boil then lower heat and simmer until the fruit is soft -about 30 minutes. Don’t let them get too soft, otherwise they will start to disintegrate.
- Spoon quince pieces into sterilised jars and then pour liquid and spices over the fruit until completely covered. Seal.
Greg and Lucy Malouf suggest you store for 4 weeks before using.
After I made these, I was reading Maggie Beer’s recipe. She advises that the quince pieces get more orange with storage. If mine do, I will take another photo to show you. I will also let you know how they taste.