Active Time

　　30 min

　　Total Time

　　10 1/2 hr

　　

Ingredients

Makes 8 servings

　　1 qt apple juice

　　2 cups sugar

　　2 tablespoons fresh lemon juice

　　1 (1-inch) piece fresh ginger, peeled and sliced

　　1/2 teaspoon whole white peppercorns

　　8 small quinces, peeled

　　Accompaniment: Manchego cheese wedges (3/4 lb) at room temperature

　　

Step 1

Bring all ingredients except quinces to a boil in a 4-quart heavy pot, stirring until sugar is dissolved. Add quinces and simmer, partially covered, turning occasionally, until tender when pierced near core with a fork (core will remain hard), about 1 1/2 hours.

　　

Step 2

Transfer quinces with a slotted spoon to a pie plate or baking dish. Pour cooking juices through a sieve into a 2-cup measure. (If you have more than 1 1/2 cups juice, boil until syrupy and reduced.) Pour juices over quinces, then cool, spooning syrup over quinces several times. Chill, spooning syrup over quinces occasionally, at least 8 hours. (Syrup will gel and coat quinces as it chills.)

　　

Step 3

Put quinces in half lengthwise and serve with some jelly and cheese.

　　Cooks' note:

　　Jellied quinces can be made 3 days ahead and chilled, covered.