You may also like
Ingredients
- 4 cups water
- 1 cup sugar
- 1 teaspoon black peppercorns
- 1 cinnamon stick
- 1 (1-inch) julienne-cut lemon rind
- 4 cored peeled quinces, quartered (about 1 3/4 pounds)
Method
- Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.
- Note: Refrigerate in an airtight container up to two weeks.
