Preserved Quince in Cinnamon Syrup

[Guest guest]

* Exported from MasterCook *

 

Preserved Quince in Cinnamon Syrup

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Fruits Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh quinces -- (about 3 large)

6 cups granulated sugar

1 cup orange juice or water

1 cinnamon stick -- 3 inches long

1 lemon -- well scrubbed, halved, seeded & thinly sliced

 

Do not peel the quinces. Use a heavy chef's knife to cut each in half. Use a

teaspoon to scoop and scrape out the seeds. Cut the fruit into 1-inch slices

and then into 1-inch cubes. Place the quinces, sugar, orange juice or water,

cinnamon stick, and lemon in the insert of the slow cooker. Cover and cook on

high for 8 to 12 hours or until the fruit is very soft. Spoon the fruit into

sterilized jars, cover with syrup, and refrigerate. Serve over ice cream, pound

cake, pancakes, waffles, or French toast.

 

Store the quince and syrup in tightly sealed jars in the refrigerator where it

will keep for 3 to 4 months.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 10 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 4691 Calories; 1g Fat (0.1% calories from

fat); 1g Protein; 1216g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Fat; 80 1/2 Other

Carbohydrates.

 

NOTES : A golden quince looks like a cross between a flat-bottomed pear and a

Golden Delicious apple. Available fresh in the fall months, quinces are rock

hard and are rarely eaten raw. High in natural fruit jelly or pectin, they are

the perfect thing for preserves. While the flesh is rather pale and anemic, it

turns a gorgeous ruby red color during the cooking process. Spoon it over ice

cream or pound cake or eat as is.

Nutr. Assoc. : 0 0 0 0 0