Quince butter is softer and more spreadable than quince paste, with a silky texture and intensely floral flavor. It’s delicious on toast, biscuits, scones, or stirred into yogurt.
INGREDIENTS:
4 medium quince
2 cups water, plus more as needed
1 to 1 1/2 cups sugar, to taste
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, optional
Pinch of salt
METHOD:
Peel, core, and chop the quince.
Place in a large saucepan with the water. Bring to a boil, then reduce to a simmer and cook for 30–40 minutes, or until the quince is completely tender.
Purée the fruit and cooking liquid until smooth.
Return the purée to the saucepan. Stir in the sugar, lemon juice, vanilla, cinnamon if using, and salt.
Cook over low heat for 30–45 minutes, stirring frequently, until thick, smooth, and spreadable.
The quince butter is ready when a spoon dragged across the bottom of the pan leaves a brief trail.
Cool before transferring to jars.
Store refrigerated for up to two weeks.
VARIATION: Add a strip of orange zest while cooking the quince, then remove it before puréeing.
