Slow Roasted Quince In Vanilla-Cinnamon Syrup

1. 1

   ["Place the quince in sink, cover with warm water, and rub them in the water to remove the fuzzy down on their skin. Rinse and drain; then place them in a large pan, pour water just to cover.", "Bring to a boil over medium heat and cook, uncovered, until barely tender, about 8 to 10 minutes. (This step will make a lot easier to peel and cut quince, which is a very hard fruit and also the skin will give you a very fragrant quince infused cooking liquid).", "Preheat the oven to 325 degrees F.", "Pour 2 cups of the cooking liquid into a wide heavy-bottom nonreactive pan; add sugar, honey, cinnamon, vanilla bean, lemon peel and juice. Bring to simmer stirring to dissolve the sugar and honey; then add the quince slices. Bring back to simmer, cover and transfer to the middle rack of the oven.", "Cook for about 2 to 2 and 1/2 hours, checking often and adding some more of the cooking liquid, if needed. I added twice 1/2 a cup, because I like to have and use the syrup.

2. 2

   Serve warm or chilled and enjoy!", "Note: If fresh quinces are handled carefully and not bruised, they should last for months. Poached or roasted in heavy syrup, they will keep very well for a month to 6 weeks in the refrigerator."]

* Per serving · 4 servings · Values may vary.

No additional tips available.