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Quince Shrub





Yields
Serves 24 (makes 4 cups)



Prep and Cook Time
3 hrs



Chill Time
2 hrs



Total Time
5 hrs

Healdsburg Shed in Northern California is famous for its fermentation bar, where Gillian Helquist creates seasonal shrubs (fruit-based vinegar drinks). Try the strained fruit in a salad or dessert crisp, or serve it on a cheese plate.

su-Quince Shrub Image




Photo: Thomas J. Story
  SYRUP
 2 cups white wine, such as Chardonnay
 2 cups white wine vinegar
 3 cups sugar
 1 teaspoon fine sea salt
 1 1-in. vanilla bean pod, split lengthwise
 5 peppercorns
 1 1/2 pounds quinces (2 to 4), peeled, quartered, and cored
 1/2 cup Champagne vinegar
  SHRUB
  Sparkling water, chilled
  Lemon or lime twists
Step 1
1

Preheat oven to 350°. Make syrup: In a bowl, whisk wine, white wine vinegar, sugar, and salt until sugar dissolves. Pour into a 9- by 13-in. glass or ceramic baking dish. Scrape seeds from vanilla pod into dish, then add pod and peppercorns.

Step 2
2

Slice quinces crosswise into 1/4-in. pieces and add to baking dish. Cover with parchment paper cut to fit, then tightly cover with foil. Bake until quinces are tender when pierced, about 2 1/2 hours.

Step 3
3

Strain syrup into a bowl and let cool; stir in Champagne vinegar. Transfer to a jar or bottle and chill until cold, at least 2 hours; stir before using.

Step 4
4

For shrub, pour 2 tbsp. syrup into an 8-oz. glass filled with ice. Add sparkling water, stir, and top with a lemon twist.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 111Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 65mg3%
Total Carbohydrate 29g10%

Dietary Fiber 0.3g2%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.