Quince in vanilla syrup
4 servings
50 minutes
Quince in vanilla syrup is an exquisite dessert with deep roots in European cuisine. This recipe transforms the tart fruit into a delicate treat with a subtle vanilla aroma and a hint of black pepper spice. Quince soaked in rich citrus-infused syrup becomes surprisingly soft and juicy. Its sweet flavor pairs perfectly with airy whipped cream. This dessert can be served warm or chilled, enjoying its velvety texture and rich aroma. Quince in syrup is not only a gastronomic delight but also part of culinary heritage, where traditions blend with simplicity of preparation, allowing something special to be created even from the most accessible ingredients.
1
In a large non-metal pot, place a halved vanilla pod, pepper, sugar, lemon zest, and water. Set over medium heat and stir until the sugar dissolves, then reduce the heat.
- Vanilla: 1 piece
- Black peppercorns: 5 piece
- Sugar: 250 g
- Lemon: 1 piece
- Water: 500 ml
2
Clean the quince, cut it into quarters, and remove the seeds. Immediately dip each piece into the syrup so that everything is covered with liquid. Cover with parchment on top. Cook for half an hour until the quince becomes tender.
- Quince: 5 piece
3
Use a slotted spoon to transfer the quince to a bowl, boil the syrup over high heat for 8-10 minutes until it reduces by a third. Pour the syrup over the quince. Serve warm or cold — with whipped cream.
- Quince: 5 piece