Quince Soda Syrup Recipes

QUINCE LIQUEUR

Steps:

• Rub quince with a kitchen towel really well until skin is smooth. Cut unpeeled quince into small cubes.
• Peel lemon zest into spirals with a thin peeler. Squeeze lemons and measure 3/4 cup lemon juice.
• Combine quince, lemon zest, lemon juice, vodka, and sugar in a large jar with a tight-fitting lid. All ingredients need to be completely covered with liquid. Keep in a warm place or on a sunny window sill for 4 weeks, shaking occasionally.
• Line a sieve with a damp cheese cloth and strain liquid. Use a wooden spoon to press as much liquid out of quince pieces as possible. Pour strained quince liqueur into sterilized bottles and seal. Allow to mature for 6 weeks in a cool place.

QUINCE SODA SYRUP

Steps:

• Place quince, sugar, lemon juice, and salt in a medium saucepan along with 4 cups water. Cover and bring to a simmer over medium heat; let simmer for 2 hours.
• Add more sugar, if desired, and let cool. Transfer to refrigerator and let chill overnight.
• Strain and discard solids. Transfer syrup to an airtight container and keep refrigerated until ready to use, up to 2 weeks. To serve, fill a 16-ounce glass with ice cubes and add 1 1/2 ounces syrup; top with seltzer and stir to combine.

QUINCE SYRUP

Steps:

• Bring quinces, sugar, and 4 cups water to a boil in a medium stockpot. Reduce heat. Place a lid from a slightly smaller pot over fruit to keep submerged, and simmer until liquid is pale pink and has been reduced to a thin syrup, about 1 hour 10 minutes. Strain; reserve cooked quinces for stuffing. Stir in lemon juice.

QUINCE IN SYRUP

Steps:

• In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
• In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time.
• Transfer to a serving dish and refrigerate. Serve chilled.

QUINCE POACHED IN CARDAMOM SYRUP

Steps:

• Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).
• Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.
• Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods.

QUINCE DUMPLINGS WITH SYRUP

Steps:

• SYRUP :.
• Carefully peel and core the quinces you have quartered.
• Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.
• Add quince, stir, cover and return to the boil.
• Simmer for 2-3 hrs or until quince has turned a deep red wine colour.
• DUMPLINGS (make just prior to serving) :.
• Sift the flour and icing sugar together in a bowl a rub in the butter.
• Combine the egg, milk and lemon juice and add this to the flour and butter mix.
• Mix to form a thick batter of dropping consistency.
• Gently remove quince pieces from the syrup and drain using a slotted spoon (this is easiest if the syrup is warm or hot) and set them aside in a bowl.
• Add a little water so there is enough liquid for the dumplings to float.
• Drop balls of batter in the syrup leaving enough room for expansion between each of them. Cover and simmer for 8 minutes or until fluffy and well risen (twice or more x their original size). Test with a wooden skewer.
• Lift them out and put a few more balls in to cook.
• Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!

SPICED QUINCE AND ROSEWATER SYRUP

Steps:

• Cut the quinces into quarters. Put all ingredients into a saucepan with enough water to cover quinces. Simmer covered for 4 hours, or until the colour is a deep reddish pink. Remove quinces and spices, and boil with the lid off until the liquid is reduced to a syrup and can coat the back of a spoon.
• Store in the fridge.