Spiced Quince And Rosewater Syrup Recipes

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.

QUINCE WITH BAY LEAVES AND ROSEMARY

Steps:

• Quarter the quince, peel, and core.
• Combine all ingredients in pot and bring to a boil. Reduce heat and cook for 1 hour, or until the quince is soft. Drain quince and keep the syrup (if too thin, continue cooking until thick.) Place the quince on a plate and pour syrup all around it. Garnish the dish with rosemary and mint.

SPICED QUINCE IN SYRUP

Steps:

• Melt butter in a saucepan over medium heat. add quinces and sugar, and stir to coat. Stir in remaining ingredients, and cover with parchment cut to fit pan. Bring to a boil. Cover, reduce heat, and simmer gently until tender, about 1 1/2 hours. Spoon quinces and syrup into bowls.

SPICED ROSE WATER SYRUP

Steps:

• Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
• Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
• Remove from heat, stir in the rose water and allow the syrup to cool.

SPICED POACHED QUINCE

Steps:

• In a large pot, combine all the ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on top of the simmering quinces and a small plate on top of the paper to keep the quinces submerged in the syrup. Adjust the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are easily pierced with a paring knife, but not falling apart. Strain the syrup. Serve the quince halves, warm or at room temperature, in a shallow bowl with some syrup.

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.

ROSE WATER SYRUP

Steps:

• 1. Bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the lime juice and rose water and cook 10 minutes longer, stirring occasionally.
• 2. Remove the pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly.
• 3. In a pitcher, mix 1 part syrup, 3 parts water, and 2 ice cubes per person. Stir with a spoon and serve well chilled. NUSH-E JAN!
• Variations:
• Saffron Syrup(Sharbat-e Zaferan) - Add 1/2 teaspoon ground saffron threads diluted in 2 tablespoons hot water to the rose water. Barberry syrup(Sharbat-e zereshk) - Add barberry juice to the rose water syrup above and cook for 5 minutes. Barberry juice can be made from dried barberries by picking over and thoroughly washing 2 cups of barberries. Combine with 4 cups of water and boil for 15 minutes over high heat. Allow to cool and pass through 2 layers of cheesecloth into a bowl. Almond syrup(Sharbat-e badam) - Replace rose water with almond milk. To make almond milk puree 2 cups blanched almonds with 3 cups of boiling water in a food processor for 5 minutes, until creamy. Strain the mixture through 2 layers of cheesecloth into a bowl. Reserve the almond milk and discard the solids. Persian musk rose syrup(Sharbat-e nastaran) - Replace rose water with musk rose water. Basil-seed syrup(Sharbat-e tokhm-e Sharbaty) - Soak 1 cup of basil seeds in 2 cups of water for a few hours, then add soaking seeds to the syrup in Step 2. An excellent syrup, this sharbat is especially associated with the mother of a newborn baby. Mint leaf syrup(Sharbat-e nana) - Replace rose water with mint water. Orange blossom syrup(Sharbat-e gol-e bahar narenj) - Replace rose water with orange blossom water. Licorice syrup(Sharbat-e lasmo) - Replace rose water with licorice water. Palm syrup(Sharbat-e taruneh) - Replace rose water with palm water. Willow syrup(Sharbat-e bidmeshk) - Replace rose water with willow water.
• NOTE:Rose water(suitable for cooking) and most of the distillates (called araqs in Persian) listed here are available in Persian stores (produced by Sadaf or Qortas).
• Najmieh Batmanglij shares her tips with Epicurious:
• •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." •Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "Always buy red barberries," cautions Batmanglij. "Black barberries are old." •Try experimenting with different distillates in this drink. Musk rose water, made from white Mediterranean roses, gives the sharbat a different flavor than regular rose water, which is made from Persian Damask roses. Willow water is flowery, while palm water has an earthy flavor.

QUINCE & ROSEWATER JELLY AND QUINCE PASTE

Steps:

• TO MAKE THE JELLY:Put the quinces and lemon zest and juice in a large heavy-based pan. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for about 1 hr until the quinces are very tender. Strain through a jelly bag or muslin-lined colander. Do not press out the juice - just leave it for at least 4 hrs, or ideally overnight, until the juice has dripped through.
• Put 3 saucers in the freezer. Measure the juice and return it to the pan (reserve the leftover fruit for the paste). For each 1 litre juice, add 750g sugar (or for each 100ml juice, add 75g sugar). Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon a little onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few mins, then test again.
• Remove from the heat and skim off any surface scum with a slotted spoon. Stir in the butter to dissolve any leftover sediment, then stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to 1 year.
• TO MAKE THE MEMBRILLO PASTE:Line a 16 x 24cm shallow oblong tin or tray with baking parchment. Tip the reserved fruit into a food processor and whizz to make a smooth-ish paste. Weigh the paste and for each 1kg paste, add 750g sugar (or for each 100g paste, add 75g sugar).
• Tip the paste and sugar into a large heavy-based pan and heat gently, stirring to dissolve the sugar. Increase the heat and cook, stirring regularly, for 30-45 mins until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan. Be careful as the mixture will spit at you and can burn. Spoon into the tin or tray and smooth the top. Leave to cool, then chill overnight until it is very firm.
• Wrap the paste in fresh baking parchment, then over-wrap in foil and store in the fridge for up to 6 weeks.