Monday, October 24, 2005

Dessert, Side Dish, Quince: Poached Quince

Ingredients:

  • 4-5 medium sized quinces
  • 1 cup sugar
  • 5 whole pepper corns
  • Rind of 1 lemon, julienned
  • 1 teaspoon cinnamon
  • 4 cups water
Preparation:
  • Put everything except the quinces in a pot and bring to a boil.
  • In the mean time, peel, core and quarter the quince.
  • After the mixture is boiling, add the quince and turn down the heat.
  • Let simmer until the quince are fairly soft when you poke a fork into it. Depending on the ripeness of the fruit, this can be anywhere from 20 minutes to 45 minutes.
  • Pull out the quince quarters with a slotted spoon.
  • Strain the leftover liquid to get rid of the peppercorns and lemon rind.
  • Add the quince back to the juice.
Serving:
  • You can serve this as a side to meat, or as a dessert as is. However the quince can then be used in various pastries or dishes (like quince tartletts, or quince apple pie).
Storing:
  • Quince can be stored after poaching for up to two weeks when left in their juices in an air tight container.

1 Comments:

At October 24, 2005 at 5:13 PM, Anonymous Anonymous said...

I didn't think you still used this blog.

 

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