Our friends Brian and Carol down the road were kind enough to give us a few bags of quinces while their tree was full of fruit. We had made some delicious quince preserve last year so we thought this year we’d scale things up a bit. We ended up calling every pot in the kitchen into action and had the wood range going for a couple of days to get through it all. We discovered the hard way that sugary quince syrup sticks to a hot oven when the pot is too full and it boils over. Here’s the preserving factory in operation.
The result? A boat-load of quince slices, quince and apple paste, quince juice and some super-reduced quince syrup the consistency of molasses. Look out for future recipes using all of these.