Poached quince may be served warm with cream, added to pies or tarts, or served with roasted meats. It also pairs beautifully with meringues or Pavlova with a bit of the sugar syrup poured over the top.
Ingredients
- 3 pounds quince (roughly 8–12 depending on the size)
- 6 cups water (enough to cover the fruit)
- ¾–1 cup sugar
Instructions
Wash the quince carefully to remove the fuzz from the skin. Then peel, quarter and remove the core. Note: Care should be taken when doing this as the flesh is quite firm.
Put the quince into a glass baking dish with enough water to cover all of the pieces, measuring the water as it is added. Add 2 tablespoons of sugar for each cup of water and stir to dissolve.
Place in an oven at 325 degrees and gently simmer until the quince is completely tender, about an hour.
Remove from the oven and let cool to room temperature. Spoon the pieces of fruit into large jars and pour the poaching liquid over it. May be stored in the refrigerator for a week.
About this recipe
Note: For a thicker syrup, gently boil the liquid and let cool before pouring over fruit.
