Mele Cotogne in Giulebbe
List of Ingredients
2 pounds quinces
For the syrup:
2 cups sugar
1 cup water, or as needed
1 tablespoon chopped fresh rosemary
2 whole cloves
2 cinnamon sticks
Recipe
Poached quinces in a clove-and-cinnamon-scented syrup are served at Rosh Hashanah and to break the fast at Yom Kippur.
In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
To make the syrup: In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time.
Transfer to a serving dish and refrigerate. Serve chilled.
Makes 6 servings.
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