From the story Baking Up a Sweet Career From Scratch by Samantha Nobles-Block
Quince has lots of pectin, which makes this apple-like fruit a natural fit for candy making. Once you get comfortable with the recipe for these sparkly treats, get creative by adding a chopped apple or beet or any other variation that sounds appealing.
The recipe also provides an opportunity to practice food-waste minimization: The quince peels and cores left over from making the candy can be made into a delicious syrup that’s perfect for drizzling over cake or ice cream.
Quince can range widely in size, so you should weigh the puréed quince to determine how much sugar to use.
Yield: at least 4 dozen candies
Sugar (75% of the weight of the puréed quince, plus additional for coating the finished candy)
Juice of 1 lemon
Rub the fuzz off the quince, then peel, core, and cut into quarters. (Reserve the cores and peels for making quince syrup.)
Place cut quince in a small saucepan and cover with water. Bring to a simmer and cook until fork tender. Drain water (reserving for use in the syrup) and purée the cooked quince until smooth.… Read More