Choose organic ingredients to avoid chemicals and GMOs.
2 cups filtered water, ½ cup maple syrup, 1/2 split vanilla bean, 2 large quinces.
1. Combine water, maple, and vanilla bean in a heavy-bottomed saucepan. Bring to a gentle boil and remove from the heat.
2. Peel the quince (optional) with a vegetable peeler and cut into quarters. Cut out the cores and cut each quarter in half.
3. Add the fruit to the syrup. Return the pot to medium-low heat and bring the syrup to just below a boil. Reduce the heat and keep the syrup at a bare simmer for about 45 minutes, or until a sharp knife slips easily into a piece of quince. The quinces will have turned a pale pinkish color.
4. Cool the fruit in the syrup. Eat as is or serve with ice cream, yogurt or granola. The fruit and syrup will keep for a week or more in the refrigerator.
Quince is a rather unusual Fall fruit that is related to apples and pears. You will find this high-fiber fruit at the farmers market for a few weeks only. Quince cannot be eaten raw. It has a hard texture and requires slow cooking in order to soften and render its amazing flavor. I like to also add warm spices like cardamom, cinnamon, cloves, nutmeg to the syrup during cooking.
Paleo, Gluten-free, Vegan, Vegetarian.
Alexandra Le Ny Health Coaching