Active Time

　　25 min

　　Total Time

　　2 1/4 hr (includes cooling)

　　In Greek mythology, the quince, with its intoxicating perfume, was the golden apple that Paris gave to Aphrodite, "the fairest of them all." Edward Lear's Owl and Pussy-Cat dined "on mince, and slices of quince, which they ate with a runcible spoon." Coming up with a recipe to match the stuff of legend is not the easiest thing in the world, but this ultra-simple creation is delicate and alluringly aromatic. Worthy, in fact, of the goddess of beauty and, served as a compote with a little whipped cream or Greek-style yogurt, suitable for eating with a spoon, runcible or otherwise.

　　

Ingredients

Makes 8 to 10 (dessert) servings

　　4 quinces (about 2 pounds total)

　　6 cups water

　　2 cups sugar

　　4 (1/4-inch-thick) lemon slices

　　4 (1/4-inch-thick) orange slices

　　6 green cardamom pods, gently crushed

　　

Step 1

Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).

　　

Step 2

Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.

　　

Step 3

Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods.

　　Cooks' note:

　　Quince in syrup is best the day it is made but can be kept, chilled, 2 weeks.