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Dessert
4 servings
5 minutes
3 hours
Melissa's Corporate Chefs
6 whole Pineapple Quince
6 cups water
4 cups sugar
4 tablespoons lemon juice
Rub the down off the skin of the quince and wash the fruit, but do not peel.
Choose a heavy-bottomed pan with a tightly fitting lid. Add water and sugar and bring to a boil, then add the whole quince; cover the pan and simmer for up to 3 hours.
It is important to turn the quince 2 - 3 times during cooking so that the rich red color flows right through to the core of the fruit.
Add the lemon juice about 20 minutes before the end of cooking time to remove excess sweetness.
Turn the temperature down if the juices seem in danger of burning. The liquid will reduce to a thick red syrup.
Serve the quince with a little of the syrup and some cream or custard.
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