1large quince (about 500gm), cored and diced (see note)400 gmsugar1vanilla bean, split100 mllime juice, plus lime wedges to serveTo serve:soda water (optional)To serve:edible flowers (optional)
Combine the quince and sugar in a heavy-based saucepan and macerate for 1½ hours.
Add 1 cup (250ml) water and bring to the boil over a low heat, stirring until the sugar has dissolved. Increase the heat to medium and simmer gently for 20 minutes. Strain through a piece of muslin or clean Chux, then return the strained juice to the pan and add the vanilla bean and lime juice. Boil until the syrup is thick (5-10 minutes). Remove from the heat and leave to cool. Transfer the syrup and vanilla bean to a sterilised bottle, then seal and store in a cool place. Syrup will keep for 3 months.
To serve, mix 1 part syrup with 3 parts chilled water or soda water. Top with ice, garnish with edible flowers, if using, and serve straight away with a twist of lime.
Note This recipe makes 400 ml. Quince are in season from
approximately March until June. Reproduced from Saraban ($79.95,
hbk) by Greg and Lucy Malouf, published by Hardie Grant Books.
Recipes have been reproduced here with minor Gourmet Traveller
This recipe is from the November 2010 issue of Australian Gourmet