Poached Quince Recipe - The Washington Post
As the fruit takes its time to soften, it turns a watercolor palette of rose shades, with a squash-like density and a floral taste. The rose color will deepen as the fruit sits in the poaching liquid in the refrigerator. Serve it with yogurt for breakfast, chop and add to muffins or quick bread or garnish ice cream for a seasonal dessert.
Working with raw quince, though, can be a bit of a challenge. The flesh is dense, the core is tough and full of seeds — use a melon-baller or cut a deep “v” around the core and pry it out.
Don’t toss the sweet poaching liquid. Store it in the refrigerator and use it as you would simple syrup to sweeten teas, sparkling water or cocktails.
Poached quince can be refrigerated in an airtight container for up to 10 days.
Quince can be found at well-stocked grocery stores, farmers market or ordered online; check with local farm stands first.
From food writer Deborah Reid.
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Ingredients
measuring cupServings: 8 (4 cups poached quince, plus liquid)
Directions
Time Icon Active: 20 mins| Total: 1 hour 50 mins, plus 1 hour for coolingStep 1
In a large, heavy-bottomed pot over medium-high heat, combine the sugar, water, riesling and lemon, stir and then add the quince. Cover with a round of parchment paper to keep the fruit submerged and prevent browning.
Step 2
Bring to a boil, then reduce the heat so the mixture is at a gentle simmer and cook until the fruit is tender when pierced, 1 1/2 to 2 hours. Remove from the heat, let cool completely, then transfer to a 32-ounce or larger lidded container and refrigerate until needed.
Step 3
Step 4
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Nutritional Facts
Per serving (1/2 cup)
Calories
213
Carbohydrates
54 g
Sodium
3.8 mg
Fiber
2 g
Sugar
40 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Deborah Reid.
Tested by Ann Maloney.
Published October 25, 2021
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