Spice Poached Quince Recipes

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SPICE POACHED QUINCE



SPICE POACHED QUINCE image

Provided by Sneh

Categories     Jams     Preserves

Number Of Ingredients 8

¾ cup raw sugar
1 bay leaf
1 star anise
1 teaspoon vanilla extract
Zest and juice of 1 lemon
2 tablespoons honey
4 cups water
4 large quinces

Steps:

  • Pre-heat oven at 120°C (convention)/ 100°C (fan-forced/convection).
  • Peel the quince using a y-peeler. Place the quinces on a sturdy and heavy wooden board. Using a sharp knife, carefully cut the quinces into quarters. Using a combination of a paring knife and melon peeler, remove the pith and core of the quinces.
  • Add sugar, bay leaf, star anise, vanilla, lemon zest and juice, honey and water to a wide oven-safe cooking pot. Simmer gently on medium-low heat for 5-8 minutes until the sugar has melted. Remove from heat and add all the quince quarters to the pot. Ensure that the quince slices are covered with the poaching liquid. Place a baking paper over the quinces and cover with the pot lid.
  • Poach in a pre-heated oven at 120°C (convection)/ 100°C (fan-forced) for 4 hours.
  • Remove from oven and cool completely. Scoop the poached quince slices gently from the pot and into a clean glass container. Top with some of the poaching liquid. Cover with an air-tight lid and store in the fridge for up to 2 weeks.
  • Strain and pour the remaining poaching liquid in glass jars. Cover with air-tight lids and store in the fridge for up to 2 weeks.

SPICED POACHED QUINCE



Spiced Poached Quince image

Categories     Side     Quince     Simmer

Yield serves 8

Number Of Ingredients 12

4 cups water
2 cups sugar
2 cinnamon sticks
1 teaspoon ground cardamom
1 teaspoon allspice
5 whole cloves
2 whole star anise
1 teaspoon fennel seed
1-inch piece fresh ginger, whacked open with the flat side of a knife
1 lemon, halved
1 orange, halved
4 quinces, about 3 pounds, peeled, cored, and halved lengthwise

Steps:

  • In a large pot, combine all the ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on top of the simmering quinces and a small plate on top of the paper to keep the quinces submerged in the syrup. Adjust the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are easily pierced with a paring knife, but not falling apart. Strain the syrup. Serve the quince halves, warm or at room temperature, in a shallow bowl with some syrup.

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