Candied quince Ronit Penso

Candied Quince with Honey and Rosemary

Candied Quince with Rosemary and Honey Ronit PensoThe Jewish New Year is about to start on Wednesday, and this brings back memories of traditional foods even to an agnostic such as myself.
One of these culinary traditions is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Many other sweet dishes are added as well, in order to emphasize this hope for a sweet New Year.

Candied quince is one of these dishes in the Sephardic table, and is well worth preparing, regardless of any religious practices.

As with last weeks’ celeriac dish, here too the quince is cooked slowly, until the slices soften and change their color from yellow into a beautiful orange-radish, most of the liquids reduced and the sugar and honey caramelizes.
Once again, patience and keeping an eye on the dish is needed, especially in the last stage of cooking: you want the quince to caramelize a bit, but not too much, so that it will still be soft.

Traditionally, the candied quince slices are served on their own, but don’t hesitate to add a scoop of vanilla ice cream, nuts or other toppings to it.

Another option is to serve the candied slices with fresh goat cheese, as shown here, or with blue cheese.

For more quince recipes – check out THIS and THIS posts.

Makes: 6
Prep time: 15 minutes
Cooking time: 1 hour
Ingredients:
1 large quince
2 cups water
Fresh lemon juice, from ½ large lemon
1/3 cup sugar
3 Tbs honey (preferably orange blossom)
1 small sprig of rosemary (optional)

1. Cut the quince into quarters and then cut each quarter into 3 fairly thick slices. With a small sharp knife, carefully remove the seeds and the hard core around them. (Do not peel, or the slices will lose their shape while cooking.)
Candied Quince with Rosemary and Honey Ronit PensoCandied Quince with Rosemary and Honey Ronit PensoCandied Quince with Rosemary and Honey Ronit PensoCandied Quince with Rosemary and Honey Ronit Penso
2. Mix the water, lemon juice, sugar and honey in a bowl and stir to dissolve.
3. Place the quince slices in the pot, in one layer and add the liquid mix. Cover and bring to a boil on medium-high heat. Reduce the heat to medium and cook for about 10 minutes.
Candied Quince with Rosemary and Honey Ronit PensoCandied Quince with Rosemary and Honey Ronit Penso
4. Uncover the pot and add the rosemary. Lower the heat to medium-low and keep cooking for about 20 minutes. Carefully, turn the slices to their other side. Keep on cooking for another 30 minutes, or until the quince changes color to orange-red and most of the liquid is absorbed in the quince.
Candied Quince with Rosemary and Honey Ronit PensoCandied Quince with Rosemary and Honey Ronit Penso
5. Let cool in the pot before carefully transferring to a serving plate.
Keep on cooking for another 30 minutes, or until the quince changes color to orange-red and most of the liquid evaporated.Keep on cooking for another 30 minutes, or until the quince changes color to orange-red and most of the liquid evaporated. Keep on cooking for another 30 minutes, or until the quince changes color to orange-red and most of the liquid evaporated.

52 thoughts on “Candied Quince with Honey and Rosemary

  1. platedujour says:

    Mamma mia this looks yummy! And I love the idea of serving it with the goat cheese- you know I’ve seen these fruits in Sicily this year, there was a fruit garden in one of the places we’re staying at. The trees looked beautiful. There is no better way to celebrate the beginning of New Year :D

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  2. judilyn says:

    Ronit, You are going to have me chasing down quinces yet! I love the idea of goat cheese with this. I thought I didn’t like goat cheese, until one day I tried it with honey, et voilá – a new favorite! It should be perfect with the sweetness of this delightful fruit. In your picture, it looks fluffy. I have never seen it that way. Do you do that to it yourself?

    Virtual hugs,

    Judie

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  3. Nancy says:

    Happy New Year, Ronit. I do hope you’re able to enjoy a bit of your own family and friends during the holiday….though I’m guessing you’re cooking for others as well. :)
    This quince sounds wonderful…love your addition of goat cheese! And the color is gorgeous!

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    • Tasty Eats Ronit Penso says:

      Thank you Nancy. :) You’re right, I’m usually cooking for others,but definitively also find the time to eat… :)

      I’m always fascinated by these traditional recipes – to see something so tasty comes out from very few basic ingredients, all due to taking the time to cook it right. It’s really an almost lost art nowadays and it feels nice to revive it every once in a while. :)

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  4. thejameskitchen says:

    Really interesting, I had never thought about candied quince, since I always candy oranges & lemons & ginger but this is a great addition to this years haul. Hopefully there still some around for me.

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