Crock Pot Quince

Love the crock pot!

After sharing the post on Quincelet candy with a friend and getting back a response about it being "labor intensive", it made me think about what I wrote and I decided I should share the simplest way to prepare quince that I know in a separate post...cooking them in a crock pot.

Quartering makes coring easier

Wash off the outer fuzz, peel, core and dice quince.  I found it easiest to quarter the fruit before coring as the fruit is very firm...almost hard.  Use chef's knife on this fruit and cut on a solid surface.

For every 8 cups of quince add 1 cup sugar and the juice of one lemon (1 1/2 tablespoons approx.)
Cook on low for 2-3 hours
Strain the fruit and reserve the juice for use in those pies and tarts or for making jelly.

The fruit really blushes when cooked long enough

The difference in the cooking time will affect the firmness and color of the fruit.
2 hours for use in pies and breads.
3 hours for tarts or other dishes that don't require further cooking.

You can cook it longer if you like, the fruit will take on a pink color and is more easily made into sauce.  If you do make sauce I recommend running the cooked fruit through a food mill or sieve for a nice, smooth, sauce.

So there you have it...the simplest way I know to process quince.  Enjoy!


Copyright © 2011 by Patty Hicks
All rights reserved. No part of this blog may be reproduced or transmitted in any form or by any means, electronic or mechanical, including printing, recording or by any information storage and retrieval system without written permission from the author, except for the inclusion of brief quotations in a review. All reviews must include author's name and a link back to this blog.