Best Spiced Quince And Rosewater Syrup Recipes

QUINCE & ROSEWATER JELLY AND QUINCE PASTE

Steps:

• TO MAKE THE JELLY:Put the quinces and lemon zest and juice in a large heavy-based pan. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for about 1 hr until the quinces are very tender. Strain through a jelly bag or muslin-lined colander. Do not press out the juice - just leave it for at least 4 hrs, or ideally overnight, until the juice has dripped through.
• Put 3 saucers in the freezer. Measure the juice and return it to the pan (reserve the leftover fruit for the paste). For each 1 litre juice, add 750g sugar (or for each 100ml juice, add 75g sugar). Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon a little onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few mins, then test again.
• Remove from the heat and skim off any surface scum with a slotted spoon. Stir in the butter to dissolve any leftover sediment, then stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to 1 year.
• TO MAKE THE MEMBRILLO PASTE:Line a 16 x 24cm shallow oblong tin or tray with baking parchment. Tip the reserved fruit into a food processor and whizz to make a smooth-ish paste. Weigh the paste and for each 1kg paste, add 750g sugar (or for each 100g paste, add 75g sugar).
• Tip the paste and sugar into a large heavy-based pan and heat gently, stirring to dissolve the sugar. Increase the heat and cook, stirring regularly, for 30-45 mins until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan. Be careful as the mixture will spit at you and can burn. Spoon into the tin or tray and smooth the top. Leave to cool, then chill overnight until it is very firm.
• Wrap the paste in fresh baking parchment, then over-wrap in foil and store in the fridge for up to 6 weeks.

QUINCE PRESERVES IN SYRUP

Steps:

• Have a large bowl of acidulated cold water ready (add about 1 tablespoon lemon juice to a half gallon of water). Peel and core the quinces. Slice the fruit into pieces not more than 1/4 inch thick. The shape of the slices is up to you: julienned, half crescents, small chunks. Any shape will work so long as no part of it is thicker than a quarter of an inch. As you work, drop the prepared slices of quince fruit into the bowl of acidulated water. About the color: Raw quince flesh is pale, like an apple or pear. If exposed to air it will oxidize to an unfortunate brown color. The soak in acidulated water minimizes that. The beautiful deep rosy color that is such an important part of quince recipes develops during cooking.
• Once all of the fruit is prepped, drain it in a colander and then transfer it to a large, non-reactive pot : no aluminum, copper, or non-enameled cast iron, which could cause discoloration of the final product. Stainless steel, heat-proof glass, or enameled pots are fine. Add 2 cups sugar, remaining tablespoon of lemon juice, and the water. Note that although I much prefer fresh lemon juice for most recipes, for canning recipes it is better to use bottled lemon juice. The reason is that commercially bottled lemon juice has a more consistent acidity level than freshly squeezed, and the acidity is important for safely preserving the fruit.
• Bring the ingredients to a boil over high heat, stirring frequently to dissolve the sugar. Reduce the heat to medium and simmer, stirring occasionally, until the quince pieces are soft and blush colored and the liquid has reduced by at least half. This will take about 1 hour.
• Use a slotted spoon to transfer the cooked quince to clean 1/2 pint or pint canning jars. It is not necessary to sterilize the jars for this recipe. Pack the fruit in, leaving 1 inch of head space.
• Ladle the cooking liquid over the fruit pieces in the jars. The fruit should be completely immersed in the syrup, but there should still be 1/2 inch of head space between the food and the rims of the jars. Gently press down on the fruit with the back of a spoon to remove any air bubbles.
• Wipe the rims of the jars clean and screw on the canning lids. Process in a boiling water bath for 15 minutes. Adjust the canning time if you live at a high altitude .

SPICED QUINCE IN SYRUP

Steps:

• Melt butter in a saucepan over medium heat. add quinces and sugar, and stir to coat. Stir in remaining ingredients, and cover with parchment cut to fit pan. Bring to a boil. Cover, reduce heat, and simmer gently until tender, about 1 1/2 hours. Spoon quinces and syrup into bowls.

SPICED POACHED QUINCE

Steps:

• In a large pot, combine all the ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on top of the simmering quinces and a small plate on top of the paper to keep the quinces submerged in the syrup. Adjust the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are easily pierced with a paring knife, but not falling apart. Strain the syrup. Serve the quince halves, warm or at room temperature, in a shallow bowl with some syrup.

QUINCE IN SYRUP

Steps:

• In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
• In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time.
• Transfer to a serving dish and refrigerate. Serve chilled.

QUINCE SYRUP

Steps:

• Bring quinces, sugar, and 4 cups water to a boil in a medium stockpot. Reduce heat. Place a lid from a slightly smaller pot over fruit to keep submerged, and simmer until liquid is pale pink and has been reduced to a thin syrup, about 1 hour 10 minutes. Strain; reserve cooked quinces for stuffing. Stir in lemon juice.

SPICED QUINCES WITH A MASCARPONE CREAM

Steps:

• Bring the first 8 ingredients to a boil, then reduce to a low simmer.
• I drop the peeled, cored quince wedges straight into the syrup.
• Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
• Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
• To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.

SPICED ROSE WATER SYRUP

Steps:

• Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
• Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
• Remove from heat, stir in the rose water and allow the syrup to cool.

ROSE WATER SYRUP

Steps:

• 1. Bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the lime juice and rose water and cook 10 minutes longer, stirring occasionally.
• 2. Remove the pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly.
• 3. In a pitcher, mix 1 part syrup, 3 parts water, and 2 ice cubes per person. Stir with a spoon and serve well chilled. NUSH-E JAN!
• Variations:
• Saffron Syrup(Sharbat-e Zaferan) - Add 1/2 teaspoon ground saffron threads diluted in 2 tablespoons hot water to the rose water. Barberry syrup(Sharbat-e zereshk) - Add barberry juice to the rose water syrup above and cook for 5 minutes. Barberry juice can be made from dried barberries by picking over and thoroughly washing 2 cups of barberries. Combine with 4 cups of water and boil for 15 minutes over high heat. Allow to cool and pass through 2 layers of cheesecloth into a bowl. Almond syrup(Sharbat-e badam) - Replace rose water with almond milk. To make almond milk puree 2 cups blanched almonds with 3 cups of boiling water in a food processor for 5 minutes, until creamy. Strain the mixture through 2 layers of cheesecloth into a bowl. Reserve the almond milk and discard the solids. Persian musk rose syrup(Sharbat-e nastaran) - Replace rose water with musk rose water. Basil-seed syrup(Sharbat-e tokhm-e Sharbaty) - Soak 1 cup of basil seeds in 2 cups of water for a few hours, then add soaking seeds to the syrup in Step 2. An excellent syrup, this sharbat is especially associated with the mother of a newborn baby. Mint leaf syrup(Sharbat-e nana) - Replace rose water with mint water. Orange blossom syrup(Sharbat-e gol-e bahar narenj) - Replace rose water with orange blossom water. Licorice syrup(Sharbat-e lasmo) - Replace rose water with licorice water. Palm syrup(Sharbat-e taruneh) - Replace rose water with palm water. Willow syrup(Sharbat-e bidmeshk) - Replace rose water with willow water.
• NOTE:Rose water(suitable for cooking) and most of the distillates (called araqs in Persian) listed here are available in Persian stores (produced by Sadaf or Qortas).
• Najmieh Batmanglij shares her tips with Epicurious:
• •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." •Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "Always buy red barberries," cautions Batmanglij. "Black barberries are old." •Try experimenting with different distillates in this drink. Musk rose water, made from white Mediterranean roses, gives the sharbat a different flavor than regular rose water, which is made from Persian Damask roses. Willow water is flowery, while palm water has an earthy flavor.