Quince crescents

We have a lovely crop of quinces this year, although the poor,, very old bush is in desperate need of some attention as it seems to be dying from the inside outwards. Maybe it has had its day, maybe it just needs properly pruning. I love the flavour of quinces, but too often I gather them and then do nothing with them – procrastination again! I think this time I will just make pies and crumbles and forget about jellies and jam. I saw the following recipe in a Constance Spry book, but I think it seems an awful lot of trouble, and I’m not sure aby of us would ever eat a quince crescent!

Quince sweetmeat

  • 5 lbs ripe quinces, weighed when peeled and cored, cut into small pieces
  • 1 pit water
  • zest and juice of 1 lemon
  • preserving sugar
  • castor sugar for finishing
  1. cook the quince in water until very tender then rub through a fine sieve
  2. weigh the pulp and add an equal quantity of sugar
  3. return to the pan with zest and lemon juice
  4. cook over gentle heat, stirring continuously until very thick
  5. cool slightly and pour into shallow tins lined with grease-proof paper
  6. leave in a warm place such as an airing cupboard, stove rack or cool AGA oven for 2 or 3 days until dry and easy to handle
  7. peel from the paper and cut into rounds or crescents
  8. roll in castor sugar and store in a wooden or tin box with layers of grease-proof or waxed paper

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