Quince cooked in vermouth

Quince cooked in vermouth

By
From
Catalonia
Serves
8
Photographer
Laura Edwards

I always cook quince in red wine or cava, with a few spices added too. I thought it was about time I gave vermut (vermouth) a try, given it’s such a traditional drink in Catalonia. It was a bit of a revelation! I’ve used some of the botanicals from the vermouth here as well, to really elevate the vermouth itself, and I think they just bring the whole dish together really nicely.

Ingredients

Quantity Ingredient
4 quinces, peeled, cored and halved
1 lemon, juiced and pared zest
650ml vermouth
200g caster sugar
12 cardamom pods
few sprigs dried or fresh marjoram

Method

  1. Put the quinces in a bowl of cold water with a liltte lemon juice to stop them discolouring.
  2. Put the vermouth, 600 ml of water, the sugar, cardamoms, marjoram and lemon zest in a pan and simmer until the sugar dissolves. Drain the quinces and add to the pan, cover with a piece of baking paper and simmer gently for 30– 45 minutes until the quinces are tender when pierced with the tip of a knife.
  3. Remove from the heat and set aside to cool in the liquid. Pour one-third of the cooking liquid into another pan and boil hard until it has reduced to a lovely syrup. Serve the quince halves with the syrup. This is amazing with the crema Catalana, or just on its own.
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