Let’s talk stewed quinces now! As you know, I had already published my grandma’s quince tart recipe (here) and had told you that this tart was a pure wonder for any existing tasting buds, but the stewed quinces are also VERY yummy if you just eat them like that for breakfast with some toasts :) So I’m giving you the recipe again, so that you can make some if you fancy some very autumnal flavours or simply want to try it and discover this pretty French recipe :)
Enjoy ! ;)Print
- * quinces
- * sugar
- * water
- Quarter your quinces, core them, and dice them.
- Place them in a large saucepan with a few centimetres of water in the bottom. You don’t need to cover the quinces, but you do need to stop them from sticking to the bottom.
- Boil the quinces several hours, until the pieces turn mushy and pinkish.
- Sweeten the quinces by adding a few tablespoons of sugar, stir to dissolve, and then taste until you’re happy.