Poached quinces

Poached quinces

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

Poached quinces are perfection. We decided to put these beauties in the sweet section because they can be enjoyed as a lighter treat after any of the massive meals you’re making with the help of this book. But in addition, you can and should eat them for brekkie or a snack on their own! Mmm quince snacks.

Ingredients

Quantity Ingredient
2 large quinces, peeled, cored and each cut into 6 wedges
3 lemon slices
1/2 lemon, juiced
3 orange slices
2 cinnamon sticks
1 star anise
4 cloves
1 fresh bay leaf
4 whole peppercorns
345g raw caster or regular sugar

Method

  1. Place the quince in a bowl of cold water with a squeeze of lemon juice to prevent them browning. Set aside.
  2. To make the poaching syrup, combine the remaining ingredients with 1 litre water in a large heavy-based saucepan. Bring to the boil, stirring, until the sugar is dissolved.
  3. Reduce the heat to the lowest simmer and add the quince wedges. Cover the quinces with a piece of baking paper and simmer for approximately 45 minutes, or until they can be pierced through easily with a knife. Make sure not to overcook or they will become mushy (which is fine if your goal is to make baby food – which it isn’t so, don’t. But hey, if you like softer, mushy, baby food-like fruit, that’s your prerogative).
  4. Remove from the heat and leave the quince wedges to sit in the syrup for 30 minutes to allow the flavours to develop and the colour to darken a little.
  5. Strain the quince and keep the syrup for an added bonus to whatever dish you’re serving the quinces with.
Tags:
Vegan
Plant-based
Vegetarian
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