Quince spoon sweet

Tips

• Choose quinces that are not overly ripe to avoid a soft, jam-like result. Very unripe quinces also do not produce a good sweet.
• If making quince spoon sweet for the first time, start with a small batch to learn the process. Experienced cooks can multiply the ingredients for larger batches, though small quantities are easier to control.
• The color of the quince sweet, red or golden, depends on the quince variety, ripeness, and cooking time.
• Boiling in two stages often produces a light red to deep red color, depending on the variety. To achieve a deeper red, remove from heat, let cool completely, and reheat the next day to finish thickening.
• Never soak or pre-treat cleaned quinces with lemon or water; they may darken, but the color returns to normal during cooking.
• Quinces are high in pectin. When the sweet begins to thicken into a light syrup, turn off the heat and let the quinces cool completely. The syrup will thicken further the next day.
• Do not cover the spoon sweet while it's still hot with a lid.
• If the syrup is still too thin the next day, bring it briefly to a boil to thicken, but avoid overcooking, which will make the syrup too stiff.
• On the Greek islands, scented geranium is used to flavor quince, grapes, etc. If unavailable, add a little vanilla.
• Never stir the quince spoon sweet; shaking the pan gently from the handles is enough.
• Skim any foam that forms on the surface during cooking.
• Save the peels and cores to make a fantastic quince jelly, perfect for spreading on bread, using in tarts, or filling cookies.