Poached Quince

The classic poaching method, tried and true and and an easy way to peel the quinces. I’ve tried cutting back the sugar but the beauty, at least in my mind, of this poached quince is the ultimate luxury of the sweetness.

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Quince - Poached

Course

Desserts

Cuisine

Granny

Keyword

quince

Servings

Ingredients

• 4-6 quinces
• 2 cups sugar
• 1 cup water more if needed
• 2 sticks cinnamon
• 2 whole cloves

Course Desserts Cuisine Granny Keyword quince Servings Ingredients 4-6 quinces 2 cups sugar 1 cup water more if needed 2 sticks cinnamon 2 whole cloves

Instructions

1. 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.
2. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.
3. In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks.
4. Place over medium heat and bring to a simmer, stirring to dissolve the sugar.
5. Add the quinces and additional water if needed to cover. Simmer about 3 -4 hours.
6. Transfer to a serving dish and refrigerate.