Ingredients
- 1 kg quinces, peeled, cored, and chopped
- 350 ml Quebec maple syrup
- 750 ml water
- 60 ml lemon juice
- 1 strip lemon peel
- 1 pinch salt
Method
- Simmer the quinces, water, lemon peel, and salt for 45 minutes until completely tender.
- Remove the peel, purée the fruit, and weigh the purée.
- Return it to the pan with maple syrup and lemon juice; cook over low heat for 60–75 minutes, stirring frequently, until very thick.
- Spread 2 cm deep in a parchment-lined dish and dry at 90 °C for 30 minutes, or until firm; cool and cut into pieces.
Conversion and rationale
Original sweetener (classic version): 800 g white sugar
Conversion used: Replace 800 g sugar with 350 ml maple syrup; reduce the cooking water by 250 ml and dry the paste at 90 °C instead of using a hotter sugar-candying oven, about 15 °C lower than a common 105 °C method.
Why Quebec maple syrup: Maple's caramel character complements quince's perfume and rosy acidity. The reduced-sugar paste is a useful traditional accompaniment for cheese, pâté, and roast meats.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →