Burnt Bourbon Quince
This recipe was, as Bob Ross would say, a “happy accident”. I was busy chatting away with a friend when suddenly she asked if I was making some sort of caramel. Whoops. I dashed to the stove, turned off the flame and looked into the saucepan. It was a black, angry mess. Compost fodder. Or at least I thought it was. I had foraged a few quinces last year and took my eye off of them and they turned to mush in the pot. Perhaps they were a different variety? Whenever I read about quince I hear over and over how tough they are. They require patience. Well, apparently I used the exceptions that time.
The “black angry mess” batch, however, was true to form in that it held its form. I wanted to keep this recipe fairly simple but I couldn’t resist adding in a bit of Ritual zero proof whiskey to the poaching liquid. It infused the quince with the most wonderful vanilla, oaky flavors. I did end up discarding the syrup (okay, it was more of a crust than a syrup) but the quince were surprisingly tasty. Thanks Bob Ross for the re-frame.
INGREDIENTS
1 c water
⅓ c sugar
2 Tbsp Ritual whiskey
¼ tsp vanilla paste or 2 tsp vanilla
Pinch of salt
1 large quince, peeled and quartered
DIRECTIONS
Add water, sugar, whiskey, vanilla and salt to a small saucepan and bring to boil over medium heat.
Add quince, cover and reduce to a simmer. Continue to cook for at least 30 minutes until the quince is tender and you have a thick syrup. The “burnt” part is optional. If you would like to achieve it, remove the lid as soon as the quince reaches desired tenderness. Turn the heat up to medium and wait until you achieve the “black angry mess” stage. I didn’t move my quince at all and it resulted in a lovely ombre effect.
Serves 2
This post contains affiliate links.