Pickled quince

Matt Dawson/Allegra McEvedy makes this delicious pickle from the beautifully scented yellow fruit that sits perfectly with cold roasted ham or a plate of cheese
Pickled quince
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 250 ml cider vinegar
  • 750 ml water
  • 200 g sugar
  • 4 strips orange zest
  • 6 cloves
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 star anise
  • 2 (or 350g) quince, peeled, cut into eighths

Method

1. Put all the ingredients except the quince into a large saucepan, bring to a simmer, then add the peeled, cored, halved and eighthed quinces, then turn down to a gentle heat and leave to cook for 20-25 minutes until tender.

2. Gently lift the quince pieces out of the liqour with a slotted spoon and put them into sterilised storage jars. Pour over the liquor, seal and cool. They will keep for a few weeks.

Rate This Recipe

1
2
3
4
5