Ingredients
- 2 pounds quinces
- ½ lemon
- 3 cups water, plus more for soaking
- ¼ cup raw cane sugar
- ½ cinnamon stick
- 1 pod black cardamom (Optional)
What Makes This Recipe So Great
Quick Kitchen Tips
- Simmer the sauce gently to let the flavors meld without burning the cinnamon.
- Stir occasionally to prevent the sauce from sticking to the pan.
Step 1
Rins the quinces under running water to wash off their fuzzy coating. Squeeze the lemon juice into a large bowl and fill it halfway with water. Cut the quinces into quarters, then peel, core, and dice them one piece at a time, dropping the fruit straight into the lemon water to keep it from browning.
Step 2
In a saucepan, combine 3 cups of fresh water, cane sugar, agave syrup, a cinnamon stick, and a cardamom pod. Bring this mixture to a boil. Once boiling, drain the quinces and add them to the pan. Turn the heat down to medium-high and let it cook at a gentle boil for about 20 minutes.
Step 3
After that, lower the heat to medium-low. Cover the pan with the lid, but wedge a wooden spoon between the lid and the pot to keep it slightly open. This lets some steam escape without drying everything out. Let it simmer like this for another 25 minutes or so. You'll know it’s ready when the fruit has softened, taken on a rosy tint, and the syrup has thickened, reducing by about three-quarters. Keep in mind the sauce will thicken even more as it cools.
