Quince nectar and syrup

Tamara West

Ingredients

4 large	Quinces, diced evenly, no need to remove skin or core (Main)
3 cups	Apple juice
6 cups	Water
⅓ cup	Sugar
2	Lemons, zest and juice

Directions

1. Add quinces to a large saucepan with apple juice, water, sugar and the lemon zest and juice.
2. Bring to the boil, then simmer for 2 hours or until fruit is completely soft. Cool and chill.
3. Strain the liquid from the pulp by passing it through a cheesecloth, squeezing gently. Chill and drink.
4. To turn the nectar into a syrup, gently reduce 3 cups of nectar to make 1 cup syrup. Jar and store in the fridge. Pour on to pancakes, or mix with soda water (and gin) for a refreshing drink.

More of Warren's quince recipes

• Quinces for lamb tagines and casseroles
• Quince pie filling
• Quince jelly