
Spiced Pickled Quinces
This pickle is great with pork and duck, ham, pâtes and terrines, as well as cheese. It is amazing with chèvre.
Category:
Preserves
Style:
English
Keyword:
Pickled Quinces, pickles, Quinces, Spiced Quinces
Quantity: 6 250 ml jars
Ingredients
- 8 quinces
- Cold water to cover
- 2 tsp sea salt
- coriander seeds
- cumin seeds
- sugar
- white wine or cider vinegar
Instructions
-
Wash the quinces and rub off any fluff from the skins.
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Peel and core the quinces, retaining the skins and cores (see note below).
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Cut each quince into eight pieces and place them in a pan.
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Cover with water and add the salt, then bring to the boil.
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Simmer for about 10 minutes, then strain the liquid from the fruit, and retain both the liquid and the fruit.
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Return the fruit to the pan.
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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.
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Bring to the boil over a medium heat, stirring until the sugar has dissolved, and then simmer for 5 minutes.
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Pour the liquor over the quinces and bring to the boil.
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Simmer gently for 45 minutes.
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Using a slotted spoon, transfer the quince pieces to warm, sterilised jars.
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Continue cooking the liquor for a further 10 minutes, until you have a syrup that covers the back of a spoon.
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Pour the syrup over the quince pieces and seal the jars.
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Allow the pickle to sit for a month before using.
Notes
- 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.