Poached quince
Poached Quince
Poached quince
Ingredients
2 pounds quince (about 3 large)
1/2 cup sugar
1/4 cup honey (or another 1/4 cup sugar)
Optional flavorings: Large strip of lemon or orange peel, halved vanilla bean, star anise, whole cinnamon stick, cardamom pods, fresh ginger cut into coins
Directions
Step 1. Using a regular vegetable peeler, peel the quince.
Step 2. Using a large, sharp chef's knife, cut the quince in half. This fruit is very tough and spongy, so it will be difficult to cut. Make sure your cutting board is secure.
Step 3. Remove the core and seeds from each fruit by cutting into quarters and using a chef's knife. Again, this is tough, so be careful; quinces have woody centers that can be tricky to cut.
Step 4. Remove any wormy bits: Quince are not a widely-grown commercial crop, and most fruits grown locally are organic. It is likely that some veins or spots will need to be removed. Cut away anything that seems unappetizing with a small, sharp paring knife.
Step 5. To prevent browning, place cut quince quarters in a bowl of water after you are finished with them.
Step 6. Prepare the poaching liquid by mixing 4 cups water, 1/2 cup sugar, and 1/4 cup honey in a 3-quart (or larger) saucepan. It can be flavored with anything you like; I usually add a vanilla bean or, as here, star anise and whole cloves. Stir until the sugar dissolves, then bring to a simmer.
Step 7. Put the quince in the liquid and cover with a parchment lid: Cut a round piece of parchment just large enough to cover the pan (see tips here). A lid can be used instead of parchment if you don't have parchment. When cooking the quince, you want to prevent most of the liquid from evaporating, but you also want to reduce it a little into a sweet syrup. Reduce the heat, cover the pot with parchment or a lid, and bring to a boil.
Step 8. Cook at a bare simmer for 40 to 50 minutes, or until the quince is pink and tender.
Step 9. Turn off the heat and either strain and use right away, or refrigerate the quince in the poaching liquid for up to 7 days. When the quince is pink and tender, turn off the heat and either strain and use right away, or refrigerate the quince in the poaching liquid.
