QUINCE CANDY Portuguese Bomboms


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QUINCE CANDY Portuguese Bomboms

To make about 3 pounds.

2 lb. quinces, peeled, cored and quartered (about 1 1/4 quarts)
1 1/4 cups water
3 1/2 cups sugar about
1 tsp. vanilla or almond extract

Cook the quinces in the water over low heat until they are tender, about 20 to 30 minutes. Puree the pulp through a sieve and measure it.

In a heavy saucepan, mix the pulp with an equal volume of sugar and stirring constantly, simmer the mixture until it is quite thick and pulls away from the sides of the pan. Stir in the vanilla or almond extract, and pour the mixture into a buttered pan measuring 8 by 12 by 1 1/4 inches. Put the pan into a preheated 250 F. oven for about 30 minutes to harden the candy. Cut the candy into 1/2 inch squares and wrap the squares in wax paper.

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