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Spiced Quince

Quince is a fall fruit often used in a sauce or preserved and serve with cheese as an appetizer.

Course Dessert
Cuisine California Greek
Keyword appetizer, dessert, preserved, quince, Sauce
Servings 4 pints
Author Mary Papoulias-Platis


  • 10 quinces (5 lbs.)
  • 3 pounds sugar
  • 10 whole cloves
  • 4 sticks cinnamon (3- inch)
  • 2 lemons peel only, cut thin, finely chopped


  1. Wash quinces, core, peel and slice thin. Cook covered, in a non-reactive pan with water to cover half way.

  2. Cook until fruit is almost tender, for about 10 minutes. Drain syrup in a bowl and save the fruit to another bowl. .

  3. Measure 2 cups of the syrup, combine the sugar, spices, and lemon peel. Boil gently, covered for 5 minutes. Add the partly cooked quinces and continue cooking slowly until fruit is soft, 10-15 minutes.

  4. Spoon into hot sterile jars, pour syrup to fill. Seal in a water bath. Makes 4 pints.