Jellied quinces can be made 3 days ahead and chilled, covered.
Recipe information
Total Time
10 1/2 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Bring all ingredients except quinces to a boil in a 4-quart heavy pot, stirring until sugar is dissolved. Add quinces and simmer, partially covered, turning occasionally, until tender when pierced near core with a fork (core will remain hard), about 1 1/2 hours.
Step 2
Transfer quinces with a slotted spoon to a pie plate or baking dish. Pour cooking juices through a sieve into a 2-cup measure. (If you have more than 1 1/2 cups juice, boil until syrupy and reduced.) Pour juices over quinces, then cool, spooning syrup over quinces several times. Chill, spooning syrup over quinces occasionally, at least 8 hours. (Syrup will gel and coat quinces as it chills.)
Step 3
Put quinces in half lengthwise and serve with some jelly and cheese.
