Quince in Spiced Syrup | The Jewish Week | Food & Wine

Quince in Spiced Syrup

Quince in Spiced Syrup

Spiced quince in syrup. Photo by Jessica Halfin

Makes about 3 8-ounce jars

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There is a certain romantic quality in Old World recipes. They are often made best by chubby babushka fingers, with love and patience. Here is a recipe not often seen outside of Savta’s kitchen, but one whose aroma draws people in.

Quince, the wobbly perfumed cousin of the pear, is the perfect celebratory gift because of the bright cheery pink tone of the finished syrup. Wait for the hue to deepen, and you’ll know your sweet and spicy gift is ready to share.


4 large quinces, peeled with a paring knife and cut into medium thick slices
Medium bowl filled with water and the juice of 1 lemon to place slices of quince while working
3 cups sugar
5 cups water (or enough to cover the quince)
1 cinnamon stick
3 whole cloves
4 strips lemon peel


Bring all the ingredients to a boil, then simmer for 1 hour or until the syrup turns a lovely rosy shade. Pour into jars, let cool, and store in the refrigerator.

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