For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make, is delicious any way you serve it, and keeps for months when refrigerated.
1 pound fresh quince, peeled, cored, and cut into 1-inch-thick wedges (about 3 cups)
3 cups sugar
Gently toss the quince wedges with the sugar in a large mixing bowl until well coated with sugar.
Transfer sugar and quince wedges to a large heavy-bottomed pot. Cook over medium heat until the sugar melts completely and begins to bubble, stirring gently so that fruit does not burn. Reduce heat to low and cook, stirring occasionally, for approximately 1-1/4 hours, or until fruit is covered with a rich red caramel-colored, thick, gooey syrup.
Cool, place in an airtight container, and chill. To serve, spoon a few pieces of candied quince in bowl and pour a little heavy cream in the bottom of the bowl. Or, top with scoop of vanilla ice cream.
YIELD: 1 pint