Quince cheong
Quince syrup is a fragrant and healthful Korean preserve made by slicing hard, aromatic quince and marinating it in a mixture of honey and sugar. Unlike softer citrus preserves, quince fruit remains firm, so it is best simmered before drinking to release its full floral aroma and flavor.
Try this recipe from W Table.
Ingredients:
1 kilogram quince
300 grams honey
300 grams sugar
Instructions:
Sterilize glass jars by placing it upside down in cold water and boiling it, allowing the steam to disinfect the inside.
Sprinkle baking soda over the quince and scrub it clean.
Dry the quince, then cut it lengthwise into quarters and remove the seeds. Be careful when cutting, as quince is very hard.
Slice the seeded quince thinly using a mandoline or knife.
In a bowl, mix the sliced quince with the honey and sugar.
Pack the mixture into the sterilized glass jar in layers, and pour any remaining honey and sugar mixture over the top. Make sure the quince pieces do not float to the surface. Store for at least two weeks.
To serve, boil quince syrup with water for about ten minutes. Unlike lemon or yuzu syrup, quince has firm flesh, and boiling brings out more aroma and flavor.
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