RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Quinces in Syrup - pareve
This is from a new Hebrew-language cookbook, "Sherry's Kitchen," by Sherry Ansky, food columnist for the Ma'ariv Hebrew newspaper. Phyllis Glazer translated this and a number of other recipes for the Jerusalem Post Magazine of October 30, 1998. The emphasis of the cookbook seems to be on Mediterranean specialties, with a particular emphasis on the various forms of preserving foods and using them. Ruth Quinces in Syrup ~~~~~~~~~~~~~~~~ 1-1/2 kilos [3 lb. 3 oz.] quince 800-900 grams sugar (about 4 to 4-1/2 cups) juice of 1/2 large lemon Wash the quinces well and take out the hearts. Do not peel. Cut into small pieces and place in a pot. Sprinkle sugar and lemon juice over the quinces and let stand overnight. The next day, cook over low heat until the sugar is totally dissolved. Raise the heat and cook one hour until a shiny pink syrup is obtained and the quince pieces are still firm and pink. Pour into clean, dry jars and cover. Store in a cool, dry and dark cabinet.
