A light, fragrant winter dessert made by gently simmering quince slices with sugar, cloves, and cinnamon until they turn a deep red. Serve it warm or cold and let the fruit’s natural flavor shine.
Bring the sugar, water, cloves, and cinnamon stick to a boil in a wide pot.
Arrange the quince slices in a single layer in the pot. Cook over low heat, uncovered, until tender and deep red. Do not cover the pot, or the quince may lose its color.
Let the quince cool in the syrup. Serve at room temperature or chilled, topped with walnuts if desired.
Important: Keep the pot uncovered and the heat low while cooking the quince. If covered, it may become too soft and fall apart before taking on the desired deep red color. Allergen note: contains walnuts, a tree nut. Check product labels for other allergens in packaged ingredients.
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