Quince Simple Syrup

Not wanting to let my poaching liquid go to waste, I strained it and turned it into a simple syrup. The ratio of liquid to sugar changes based on how thick you want the syrup. Thinking about using this as a glaze on cookies or cake at a later date, I opted for a 3:1 ratio. For a thicker syrup, adjust from there. To use simple syrup in a cocktail, the ratio is typcially 1:1. And the longer you cook the syrup, the thicker it will be, too.

Bring the liquid and sugar to a boil. Cook for 3 minutes. As the quince liquid cooks, it changes color. The blush-rose color of the poaching liquid darkened to a deep salmon as it cooked. Gorgeous.

I haven't decided what I'll do with this, but I guarantee it will be tasty.

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