Spiced Pickled Quinces
This pickle is great with pork and duck, ham, pâtes and terrines, as well as cheese. It is amazing with chèvre.
Keyword: Pickled Quinces, pickles, Quinces, Spiced Quinces
Quantity: 6 250 ml jars
- 8 quinces
- Cold water to cover
- 2 tsp sea salt
- coriander seeds
- cumin seeds
- white wine or cider vinegar
Wash the quinces and rub off any fluff from the skins.
Peel and core the quinces, retaining the skins and cores (see note below).
Cut each quince into eight pieces and place them in a pan.
Cover with water and add the salt, then bring to the boil.
Simmer for about 10 minutes, then strain the liquid from the fruit, and retain both the liquid and the fruit.
Return the fruit to the pan.
Measure the cooking liquid into another pan, and for every 600 ml (1 pint), add 450g (1 lb) sugar, 150 ml (1/4 pint) vinegar, 1 teaspoon coriander seeds and 1/2 teaspoon cumin seeds, both of which have been gently roasted in a frying pan.
Bring to the boil over a medium heat, stirring until the sugar has dissolved, and then simmer for 5 minutes.
Pour the liquor over the quinces and bring to the boil.
Simmer gently for 45 minutes.
Using a slotted spoon, transfer the quince pieces to warm, sterilised jars.
Continue cooking the liquor for a further 10 minutes, until you have a syrup that covers the back of a spoon.
Pour the syrup over the quince pieces and seal the jars.
Allow the pickle to sit for a month before using.
- Store in a cool, dark place.
- Adapted from Spiced Quinces "Good Old-Fashioned Jams, Preserves and Chutneys", 2008, Sara Paston-Williams, National Trust Books, p60.
- Use the cores and peal to make Quince Jelly.
Here we have added the quince to a canapé of my home cured prosciutto and chèvre on crostini, with a little rocket to garnish.