Directions:
- Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.
- Test-kitchen tip: The hard core of the quince must be removed with a pairing knife after each fruit is quartered. If the core is too hard to remove safely with a knife, trim pieces of fruit from around it then cut the pieces into smaller cubes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 784.33 Kcal (3284 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 36.78mg | 2% | |
| Potassium | 1304.03mg | 28% | |
| Total Carbs | 175.4g | 58% | |
| Sugars | 79.97g | 320% | |
| Dietary Fiber | 12.09g | 48% | |
| Vitamin C | 90.7mg | 151% | |
| Iron | 6mg | 34% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 78.48 Kcal (329 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.68mg | 2% | |
| Potassium | 130.49mg | 28% | |
| Total Carbs | 17.55g | 58% | |
| Sugars | 8g | 320% | |
| Dietary Fiber | 1.21g | 48% | |
| Vitamin C | 9.1mg | 151% | |
| Iron | 0.6mg | 34% | |
| Calcium | 9.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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