In England, quinces were traditionally eaten with meats like game and pork, and these spiced quinces are delicious served with stews and casseroles. If you can’t find quinces, use slightly unripe pears instead.
We serve this with Beef and Guinness Casserole.
300 ml white wine vinegar or raspberry vinegar
200g white sugar
3 whole allspice
1 tsp ground cinnamon
2 dried chillies
4 whole peppercorns
3 strips lemon peel
4 quinces, peeled and cut into eighths
Place all the ingredients apart from the quinces into a medium-sized pan and simmer together for 15 mins. Add the quinces and simmer for a further 10 mins. Keep an eye on them as you do not want them to start to disintegrate – they should still have a bit of crunch to them. Serve hot or cold to accompany stews and casseroles.
This recipe also works well with pears. Make sure that the pears are slightly unripe and peel and quarter them before placing in the liquid.