Quinces in Sugar Syrup

For the quinces in sugar syrup, peel the fruit, cut in half and scrape out the core and any woody parts with a spoon. With a pointed knife, cut away the blossom and the base of the stem. The quinces must be very ripe, otherwise it is difficult to remove the core from the firm flesh.

Preheat the oven to 200 °C.

Sprinkle sugar into water in a saucepan and boil this mixture until the sugar has dissolved. Add cloves and lemon juice and some grated lemon peel. Add the quince halves to the syrup and cook over medium heat for about 10 minutes.

Place the quince halves side by side in a gratin dish with a rim about 5 cm high and pour the syrup over them. Steam the quinces in the middle of the oven for about 1 hour until they are soft and reddish. Leave to cool.

Now arrange quince halves, rounded side down, on dessert plates. Pour 1 teaspoon of mascarpone into the center cavity of each quince, pour some syrup over it and serve the quinces cold in sugar syrup.

Preparation Tip:

For quince in sugar syrup, be sure to use organic lemon, because the peels of it are not treated!

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