Sort ingredients
ilikegoats
QR Code
Listen
Pdf
Plus: bay leaves, cinnamon sticks, cardamom pods, vanilla - anything you like!
Method
Heat water, sugar and lemon juice to simmering - transfer to the slow cooker on ‘low’.
Peel quinces then cut into quarters and remove the core. Reserve peels and seeds. Wash briefly, then put into the syrup.
Transfer all to a slow cooker and place a cartouche on the top (a piece of paper to weigh it down). If desired, tie up all the peels and cores in a muslin or clean kitchen cloth and nestle them into the quinces.
Cook on low for 6-8 hours, then leave to cool in the syrup. The colour will transform. Leave to cool completely in the syrup, then transfer to a clean container and store in the fridge. You can use the pink syrup to poach other fruit or use it as the base for jelly (hello, winter trifle!)