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
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
- 4-6 quinces
- 2 cups sugar
- 2 sticks cinnamon
- 2 whole cloves
- 1 - 2 cups water as needed
- 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