One of my bucket list items was to eat at Chez Panisse in Berkeley, California, and wonderfully I got to tick it off with my mum. On arrival for dinner, they served us two glasses of sparkling wine with a dash of the most beautifully delicate quince syrup – I’ve never forgotten it. Sweet, floral, delicious ... neither the quince nor the wine overpowered the other, but melted together beautifully. So of course, on returning to Australia, I had to replicate it. And you know what? It needs a very long, very slow cook ... perfect for the slow cooker! It really is dead easy – you don’t even need to peel or core the quince, just chop up the whole lot. It makes a litre and you only use a tablespoon per glass, so it’ll last you ages, but that’s perfect as quinces are only in season for a short stint during autumn. That’s the time to make this recipe and then either refrigerate or freeze it to last you throughout the year. Pull it out whenever a celebration is in order and it’ll feel extra special! And just between you and me, this syrup can really transform an otherwise lacklustre (aka cheap) bottle of bubbles.
Makes 1L Concentrate
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Caster sugar
Water
Lemon
Method
This recipe can be found on page 159 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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