Poached Quince
2 litres water
1 cup (200g) sugar
½ cup (150g) honey (optional)
1 or 2 lemons quartered (optional)
1 vanilla bean, split lengthwise (optional)
6 large, or 8 medium, quince
- mix water, sugar, honey, lemon, and vanilla in a large pan, putting it on to medium-to-high heat, or slow cooker (recommended) on low
- while the liquid is heating, slice, optionally peel, and remove the cores of the quince
- remove anything tough or fibrous
- add each quince slice to the liquid as they are prepared
- cover the pan or cooker, but allow steam to escape
- simmer the quince (do not boil) for at least an hour or two, or poach in the slow cooker to 6 to 8 hours
- cook until the quince are cooked through, or take on a gorgeous reddy colour
- test to ensure they are cooked through, pierce with the tip of a sharp knife
- cooking time will vary, depending on the quince
- serve warm, or at room temperature
- to store, pour the quince and the liquid into a storage container and refrigerate
Serves 20 to 30
http://www.thekitchn.com/how-to-cook-quince-cooking-lessons-from-the-kitchn-196597(approve sites)
http://www.marthastewart.com/274208/quince-recipes/@center/276955/seasonal-produce-recipe-guide#226003(approve sites)
