Photo by Fotolia/Sebastian Studio
If you add poached quince to dishes that call for apples and pears they only make them better.
Ingredients
- 2-1/2 pounds ripe, yellow-gold quince
- 2 quarts water
- 3/4 cup sugar
- 1 3-inch cinnamon stick
- 5 cloves
- 2 wide strips of orange peel
Directions
- Rub the fuzz, if any, off the quince. Using a good sharp knife, cut away the skin in long, clean strokes, just as you would an orange. Remove the center with an apple corer (you may have to make the hole a bit wider than you would for an apple). Slice the quince into wedges about 1/2-inch thick.
- Put the skins and cores in the water, bring it to a boil, then simmer, covered, for 30 minutes.
- Strain. Return the liquid to the pot and add the sugar, spices and orange. (Stir to dissolve the sugar, then add the fruit.)
- Place parchment paper or a heavy plate directly over the fruit to keep it submerged. Lower the heat, cover the pan, and simmer until the quince have turned pink and are slightly translucent, 2 to 2-1/2 hours. If the syrup becomes too thick, add more water as needed.
- When done, store the fruit in its syrup, in the refrigerator. The quince should keep for two months.
