Spiced quinces

Spiced quinces

By
From
Arabesque
Photographer
William Meppem

Quinces, with their aromatic tart–sweet perfume, are the ideal fruit to balance rich fatty cuts of lamb in a Persian or Moroccan braise. Many traditional recipes are overly sweet to western palates, though, and the addition of even one quince will easily sweeten an entire dish. If you are partial to savoury-sweet combinations, add a few slices of these pickled quinces to a spicy lamb tagine, or serve them with terrines and pâtés and cold meats such as honey-roasted ham or even left-over slices from the Sunday roast.

Ingredients

Quantity Ingredient
4 quinces, peeled, cored and cut into 8 pieces
250ml white wine or cider vinegar
500ml water
6 tablespoons mild honey
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cardamom seeds, crushed and sieved
1/2 teaspoon allspice berries
1/2 teaspoon whole cloves
1 cinnamon stick
2 bay leaves

Method

  1. Place the quinces in acidulated water until you are ready to cook – you do not want them to discolour.
  2. Place them in a large pan and cover with the liquids, honey and spices. Bring slowly to the boil, stirring gently to ensure the honey dissolves. Then lower the heat and simmer for 25–45 minutes until they are soft and tender. Be careful not to overcook them or they will start to disintegrate.
  3. Using a slotted spoon, carefully lift the quince slices into warm sterilised jars and pour the poaching liquor over them so that the fruit is completely covered.
  4. Seal and store in a cool dark place for at least 4 weeks before using.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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