If you’ve ever tried to bite into a raw quince, you know they aren’t exactly “snack-ready.” They’re rock-hard and incredibly sour. But here’s a pro tip: drying or dehydrating them transforms these stubborn fruits into a total delicacy. Dried quince is a fantastic, vitamin-packed treat to have on hand during those long winter months.
How to Prep Your Quince for Drying
First things first, let’s get harvesting! For your first batch, I’d recommend starting with about 10 to 12 medium-sized fruits. You’ll also need about a quart of water and roughly 3 tablespoons (40 grams) of honey syrup or a liquid sweetener like pear syrup or agave nectar.
Once you’ve gathered your quinces, give them a good wash. From here, the process is pretty similar to canning quince. Grab a clean, soft cloth and rub the fruits down to remove that fuzzy coating. Don’t skip this step—that fuzz contains bitter compounds you definitely don’t want in your snack! After rubbing them down, go ahead and peel them.
Next, quarter the fruit and remove the cores. Be careful not to nick the seeds while you’re cutting, as they can also release a bitter taste. Since we’re drying these in slices, cut your quarters into wedges about half an inch thick. If your fruit is slightly underripe (which is actually ideal for this), simmer the slices in your honey-water bath for about five minutes. If they’re already super ripe, you can skip the boil and go straight to drying.
The Drying Process
For the best results, use a wire cooling rack as your drying surface to allow for airflow. Arrange your quince slices on the rack and pop them into the oven for up to 24 hours. You’ll want to keep the temperature low—don’t go above 120°F (50°C). Keep a close eye on them while they dehydrate. If you’re drying multiple racks at once, make sure to rotate them every few hours so everything dries evenly.
You’ll know they’re done when they feel elastic—soft and bendy, but definitely not mushy. To be sure, take a slice out and cut it open. If you see a thin, light-colored stripe in the center, they need more time. Once that stripe is gone, they’re perfectly dried.
Post-Drying Care
Once your quince slices are finished, take them out of the oven and let them cool completely. Then, place the fruit between two clean kitchen towels and let them rest for about 48 hours. After that, they’re ready to be packed away!
Store your dried quince in an airtight glass jar in a cool, dark kitchen cabinet. They’ll stay fresh for several weeks and make a wonderful, thoughtful DIY Christmas gift. Just a quick heads-up: keep an eye on the jar for the first few days to make sure no condensation forms. You want to ensure there’s no leftover moisture so they don’t get moldy. Enjoy!