Quinces: love’s golden apple

By Sofia Kazantzian, actor – screenwriter

Quinces were ancient Greece’s golden apples.
Their symbolism was manifold: love, fertility, passion, abundance, good luck. Offering someone a quince was always a loaded gesture. They were associated with lust that provoked conflict, and with the complexities of love intertwined with fate. No surprise then that in mythology, the “golden apple” caused wars, forced choices, and symbolised loss.

That’s probably why quinces are never eaten raw. They are astringent, hard, they require time, patience and heat to reveal their sweetness. Just like human relationships. You must work on them, wait for them, trust them. And only then do they reward you.

Making quince spoon sweets is something of a ritual for me. It’s a confection that fills the home with fragrances, memories and warmth. Picture something between cooking and confession.

Here’s how I make them

Aromatic quince spoon sweet with almonds and scented geranium, with amber syrup and deep fragrance.

Ingredients

• 500 g quinces, peeled
• 1 cup water
• 500 g sugar
• 1 cup shelled almonds
• 1 sprig rose geranium
• Juice of ½ lemon

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Preparation

Peel the quinces, remove the cores and seeds, and cut them into thin batons. Place them in a pot with the water and let them simmer for about 10 minutes, until slightly softened.

Add the sugar and continue simmering over low heat, stirring occasionally. Gradually, the syrup begins to thicken and the quince takes on that characteristic amber colour.

When the syrup has thickened, add the lemon juice, almonds and rose geranium. Bring everything to a final boil and remove from the heat.

Remove the rose geranium and let the sweet cool completely before transferring it to sterilised jars.

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P.S. The colour you end up with – light yellow or deep red – depends on variety, maturity and especially the length of time spent boiling. More time boiling will produce a deeper, richer colour.