Ingredients for 3 cups:
2 1/2 pounds quince
Juice of 1 lemon
1 1/2 cups sugar
1/3 cup wildflower honey
2/3 cup water
Directions:
Bring 3 quarts of water to a boil while you peel, core and cut the quince into 1" cubes. Toss the quince in the lemon juice then submerge in the boiling water. When the water returns to the boil, drain the fruit and cool it under running water.
Heat the sugar, honey and water in a saucepan. Bring liquid to a simmer, stirring to be sure that the sugar is dissolved. Add the quince pieces and cook at a simmer until the quince is tender, about 30 minutes.
Puree the mixture and refrigerate for serving as a dessert. Alternatively, seal in preserving jars as described in Gourmet Preserves Chez Madelaine and use as a preserve with toast and scones or serve with cheese.
