Poached quince

Poached quince

By
From
Best Kitchen Basics
Serves
8
Photographer
Petrina Tinslay

Why another quince recipe you ask? I guess it’s to show their versatility with even a subtle variation in the cooking method. Cooking in syrup like this gives the deep crimson hues most people associate with the fruit. The combination of concentrated sugar and acidity cause the reaction in colour. This is a great recipe to preserve in jars after cooking and prolong the bounty of the season. With our trees at home it was always a battle between us and nature as the fruit ripened and advertised its whereabouts.

Ingredients

Quantity Ingredient
1kg caster sugar
5 juniper berries
3 star anise
3 cloves
1 vanilla bean, halved
1 lemon, zested and juiced
4 large quince

Method

  1. Bring the sugar, 2 litres water, the spices and vanilla to the boil in a saucepan.
  2. Remove the pan from the heat and add the lemon zest and juice.
  3. Peel the quince and cut them into quarters, removing the core. As each piece is cut and cored, place it into the sugar syrup to prevent oxidisation.
  4. Return the pan to the heat with a circle of baking paper on top of the liquid and cook the quince on a low simmer for approximately 3 hours, until they are a deep ruby red colour. Allow to cool in the syrup in the refrigerator.

Note

  • Keep the syrup for the next batch of quince for a deeper flavour and colour.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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