Tasty quince dessert (slatko od dunja) made by poaching quinces until perfect reduction and softness of fruit are achieved. The resulting dessert (a condiment too!) is best described as quinces in simple syrup.
- 3 large quinces (about 2 pounds)
- 11 ounces water
- 18 ounces sugar
- 1 lemon (juice only)
- (Optional) 3-4 ounces chopped walnuts
- In a large pot combine sugar, water and lemon juice.
- One by one, peel and dice quinces. To prevent browning, add batches of diced quinces to the pot as soon as you dice them. Stir until integrated.
- Bring to a boil on high, then bring the temperature down to low. Simmer for 60-75 minutes.* Instead of stirring carefully shake the pot every now and then.
- As the foam starts to form on top of the quince syrup, remove as much as you can with a spoon.**
- About 20 minutes before quince dessert is done heat oven to 390°F (200°C). Wash jars thoroughly with detergent, rinse and dry them. (If using walnuts, this is also the time to put them in the syrup.)
- Place jars on a baking sheet and heat them for 15 minutes in the oven. (This will sterilize them.)
- To check quince syrup for done-ness draw a line on the bottom of the pot with a spatula. Dessert is finished when the syrup is separating nicely (it’ll be the consistency of honey, or lighter).
- Carefully transfer the quince dessert into sterilized jars. Close jars and flip them until the jars and dessert cool down.
- Serve with coffee, water or tea.
*You’re better off trusting your spoon than the clock here. As soon as you can draw a line on the bottom of the pot and it separates nicely the dessert is finished. If you like it less thick, you can turn it off sooner, or use a little more water than recommended.
**The syrup will bubble up frequently. Remove as much foam as you can and don’t worry about the rest.
Unopened jars of quince dessert will last a few months in a dark, cool place. Once you open a jar, transfer it to the fridge.
Keywords: quince dessert, quinces in simple syrup, slatko od dunja