Candied Quinces (from LA Times)
1 1/2 cups water
1 1/2 cups granulated sugar
1 large quince
- Peel quince, slice in half and remove the core. Slice and cube the fruit into pieces roughly one inch wide and a quarter inch thick.
- Combine water and sugar in a heavy-bottomed saucepan, and cook on medium heat until sugar dissolves.- Add cubed quince and reduce the heat to a gentle simmer, and cook until fruit is semi-translucent (the quince and syrup will turn a vivid shade of pinkish-red).
- Remove from heat and pour into a heat-proof container. Cool, then store the fruit in the cooking syrup in an airtight container in the refrigerator. You'll have about 1 cup (8 ounces) of fruit.