The classic poaching method, tried and true and here’s an easy way to peel the quinces.
It’s wonderful poached in a syrup spiced with cinnamon and clove and reveals another quality of wonder – it turns a luscious shade, anywhere from deep pink to rich red. From rosy to ruby. I love to watch the quince changing colour!
It begins to deepen
and more
and finally
If fresh quinces are handled carefully and not bruised, they should last for months. Poached in a heavy syrup, they will keep very well for a month to 6 weeks in the refrigerator. I love to watch the quince changing colour
Poached Quince
Ingredients
- 4-6 quinces
- 2 cups sugar
- 2 sticks cinnamon
- 2 whole cloves
- 1 - 2 cups water as needed
Instructions
- In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, about 10 minutes.
- Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
For the Syrup
- In a saucepan or pot large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar.
- Add the quinces and additional water if/when needed to cover. .Now simmer for about 3 -4 hours. .Watch for the colour change!
- Transfer to a dish and refrigerate. Serve chilled