Quinces in Orange and Cardamom Syrup


Quinces in Orange and Cardamom Syrup
Author: sbaskitchen
  • 500 ml water
  • 250 g sugar
  • 1 cinnamon stick
  • 8 cardamom pods
  • 2 oranges zested and juiced
  • 4 quinces peeled, cored and cut into 2.5 cm / 1 inch thick wedges (see note below)
  1. In a saucepan, combine the sugar, cinnamon stick, cardamom pods, orange zest, orange juice and water. Place over medium-high heat and stir, until the sugar dissolves.

  2. Add the quinces and bring to a boil.
  3. Reduce the heat to a very low and simmer and cook until tender, 1 - 1½ hours.

  4. Let the quinces cool in the syrup.

  5. Lift the quinces from the syrup and place into a serving dish.

  6. Strain the syrup over the quinces and discard the cinnamon stick and cardamom pods.

  7. Serve cold with baked custard.

I make up the syrup before preparing the fruit.  Quinces brown very quickly when peeled, so you can either place the prepared fruit into a bowl of water with some lemon juice added, or do as I do and have the syrup barely simmering and add the fruit directly into the pot.

You can use these quinces to top my orange syrup cake.  You could add a tsp of cardamom powder to the cake batter when making the cake.



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