Poached quince

Poached quince

By
From
Huxtabook
Makes
3 poached quinces
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
750g sugar
1 1/2 cinnamon sticks
3 star anise
1 1/2 oranges, zested, removed using a vegetable peeler
3 quinces

Method

  1. Pour 1 litre water into a saucepan. Add the sugar, cinnamon stick, star anise and orange zest and bring to the boil.
  2. Peel, core and quarter the quinces. Add them to the poaching liquid and reduce the heat to low.
  3. Cover with a round of baking paper. Cook for 30–40 minutes, or until the quince is soft. Remove from the heat and leave to cool in the liquid. Refrigerate until required; the quince can be made up to a week in advance and will keep for up to 2 weeks.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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