Quince poached in spiced syrup

Quince poached in spiced syrup

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

These are amazing with panna cotta or with breakfast porridge.

Ingredients

Quantity Ingredient
2 cups white sugar
4 cups water
3-6 quinces
1 vanilla bean, split
1 star anise
2 cinnamon quills

Method

  1. Put the sugar and water into a large saucepan and heat gently until the sugar has dissolved. Peel and core the quince and set aside the peel and cores. Cut each quince into 8 pieces and place in a large non-reactive baking tray. Add the spices.
  2. Cover the quince pieces with a piece of muslin and scatter the peel and cores on top – these will add flavour and colour.
  3. Pour the sugar syrup into the baking tray and cover the whole thing with aluminium foil. Cook gently for 3–4 hours, or until the quince soften and turn a beautiful ruby colour.
  4. Carefully lift away the muslin with the peel and cores. Transfer the quince to a container and pour on the syrup. Cover and refrigerate for up to 1 month. Alternatively, put the quince pieces into hot sterilised jars. Seal and boil them, fully submerged in a water bath, for 15 minutes. These are then best consumed within 6 months.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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