When SAVEUR contributor Peggy Knickerbocker went to Greece in 1995, all she brought back was this recipe for clove-spiced quinces.
- 4 quinces
- 1 cup honey
- Juice and peels of 2 lemons
- 15 whole cloves
Peel quinces, reserving peels. (As you work, set aside peeled quinces in a bowl of water and lemon juice to prevent browning.) Place quinces in a large saucepan—a pan big enough for quinces to fit in one layer on the bottom. Add peels, which bring out that pink color, honey, 3 cups water, lemon juice and peels, and cloves.
Bring to a simmer over medium-high heat, reduce heat to medium-low, cover, and poach quinces, turning occasionally, until tender, about 30 minutes (depending on variety, size, and ripeness). Allow quinces to cool in poaching liquid, then transfer to a bowl, and reduce liquid over high heat until syrupy, about 20 minutes. Strain and pour over quinces. Set aside to cool; serve at room temperature.