Outside the window - late autumn, gray clouds, fog ... But what is it that shines so golden among the branches, despite the dull day? This quince fruit glow like tiny suns! You look - and right away it becomes joyful, as if a piece of summer nestled in your garden. Do you want to keep this pleasant feeling for the whole winter? Let's cook candied quince! This is a useful and tasty dessert, similar to Turkish delight or marmalade, keeps a summer fruity taste and aroma. And how wonderful amber-copper slices shine in the sun in light sweet powder and sugar powder! It seems that inside each piece there is a small light.
Let's get some homemade candied quince fruits, which are much more useful than store sweets. The process of their preparation is quite long, but quite simple. It takes most of the time to insist the fruit in the syrup to ensure its proper structure.
You can catch all the pieces of fruit - then there will be more candied fruit, and leave the syrup and eat like jam.
- Cooking time: 50 minutes + 4x5 minutes, waiting - 3-4 days
- Servings: 300 g of candied fruit and about 450 ml of jam.
Ingredients for candied quince
- Quince - 1 kg;
- Sugar - 1 kg;
- Water - 500 ml;
- Citric acid - 1 g;
- Sugar powder - 5-6 tbsp. l
Method of making candied quince
Carefully wash the fruit, especially if you got a sort of quince with a “suede” skin. The fact is that for candied fruit, we also need quince skin: in it the concentration of pectin, which is responsible for gelling, is even higher than in the pulp. Therefore, cutting the fruit into quarters and clearing hearts with seeds and stony layer, we also peel the peel, but do not throw it away! The peeled fruit quarters are so far immersed in a bowl with cold water so that the fruits do not darken in the air - due to the high iron content, quince is oxidized even more than apples.
Water is poured into dishes - enameled or made of stainless steel; an aluminum pan will not work - fruit will oxidize in it, which is undesirable. Pour the peel into the water and boil the cleaning over a low heat under the lid (so that the water does not evaporate too intensively) for 20 minutes.
Now you can get the peel skimmer and throw away. And in broth we lower the whole quince quarters. We will grind them later, cut into pieces as large as you want to make candied fruits. And now it is necessary to boil the whole lobules: having been fed with a decoction of the peel, they will acquire a more solid structure. In the future, the quince pieces will not be boiled out, but will be elastic and neat, as is necessary for candied fruits.
Boil the quince slices on a small fire for 10-15 minutes. Then we take them with a slotted spoon and fold it in a colander to cool.
Meanwhile, pour half the sugar into the broth and continue to cook on low heat, stirring occasionally, until the grains dissolve.
The cooled slices - so that you can take it without burning it - cut it into pieces for candied fruit. These can be cubes 1, 5x1, 5 cm or small slices 0, 5 cm thick. The main thing is to keep the pieces of the same size: then they will be ready at the same time.
Put the pieces in sugar syrup and bring to a boil. Carefully, in order not to mash soft slices, stir and boil on a small light for 5 minutes from the moment of boiling. Turn off and leave until tomorrow. Do not hurry: the longer the fruit in the syrup infuses, the better the candied fruits will be. Therefore, you need to let them cool down completely for at least 3 to 4 hours, but it is better to leave it overnight.
In the morning, pour the second half of sugar into the pan and set it on a small fire. Heat to boiling, boil for 5 minutes and turn off. Again, leave for a few hours or a day.
The procedure is repeated 3-4 times. During the last call, add a pinch of citric acid. Three boils are enough for jam, 4 is better for candied fruit: with each boiling the syrup becomes thicker, and the quince pieces in it are denser.
Syrup acquires not only thickness, but also more and more intense color, delighting the eye with shades of red-red autumn foliage! That's how it looks after the 4th steaming.
Turning off the fire, we catch pieces of quince from the syrup skimmer.
We spread on a plate and leave to drain the fruit syrup residues. And the syrup that remained in the pan, you can roll up as jam, or eat honey instead of honey and tea. If you get a thick syrup, like jelly - this is a great independent dessert. A liquid syrup is good to soak cakes for cakes and biscuits.
After a few hours, transfer the candied fruit to another plate, clean. Let stand in a dry warm place at room temperature. Repeat 3-4 times for a couple of days.
At the final stage of preparation, it is important to catch the moment when the candied fruits are not too wet and dried to the desired condition in order to be stored well - but still sticky enough so that powdered sugar is not sprinkled from them.
Try to roll a couple of things: if after a while the powder on the candied fruits dissolves - it means that early, you need to give them more to dry. If a thin layer of powder keeps well - we roll the candied fruit in it from all sides and lay it out in one layer on a sheet of parchment paper.
Candied quince are ready, you can try! But, if you want not to eat everything at once, but to keep a part for the winter, you need to dry them a little more. I do not advise putting candied fruits in the oven in order to speed up the process: there is a risk of overdrying. It is better to keep another day or two warm and dry - for example, on the refrigerator or on the cupboard in the kitchen.
Dried candied quince fruits are stored at room temperature in a dry, hermetically sealed food container - small jars of baby food or fruit drops, glass or plastic, are ideal.