I’ve never had a quince before, and in fact, I’ve never really had the inclination to even purchase a quince. But when I spied a bag of them marked down at my local Meijer for just $0.60, I decided I’d buy them and figure out how to use them later. I am SO glad I decided to step outside my comfort level a little bit, because this Vanilla Quince Butter is absolutely divine!
I wasn’t really sure what to expect when I cut open the quince, but they’re really quite similar to an apple, albeit with a drier texture.
After doing a little research on quinces, I learned that they have a slightly bitter taste (which I confirmed with a little bite, LOL), but that they sweeten up and turn a lovely rose pink color when cooked. I happened upon this simple recipe by Martha Stewart, and it became the base for my Vanilla Quince Butter.
I left my quince butter with more of a chunky, rustic texture than a smooth butter that was perfect on the crusty french bread that I paired it with. The vanilla adds a little more depth of flavor, and the end result is similar to apple butter, yet decidedly different.Print
- 6 large quinces
- 3 cups water
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- Peel, seed, and cut the quinces into eighths.
- Bring quinces, sugar and water to a simmer in a stockpot and cook until quinces soften, about 20 minutes.
- Reduce heat and gently simmer for one to one-and-a-half hours, stirring and mashing until a paste is formed.
- Remove from the heat and stir in the vanilla.
- If a smoother consistency is desired, press the mixture through a sieve and discard the pulp.
- Refrigerate covered for up to one week.
Have you ever tried a quince before?