Poached Quince in Orange Blossom Water

1. 1

   Choose a medium-sized saucepan in which to poach the quince, and cut out a circle of parchment paper or wax paper to fit just inside the pan.

2. 2

   Set aside the parchment paper.

3. 3

   Bring 4 1/2 cups water, the honey, orange blossom water, and a dash of salt to a boil in the saucepan, stirring to dissolve the honey.

4. 4

   Cut each quince quarter in half to form 2 wedges.

5. 5

   Decrease the heat to a simmer.

6. 6

   Add the quince to the simmering liquid, and place the parchment directly on top of the quince to cover.

7. 7

   The paper should just barely touch the fruit.

8. 8

   Simmer, gently stirring once every 30 minutes, until the quince is soft and cooked through, about 1 1/2 hours.

9. 9

   Test a wedge of fruit for doneness; it should be soft and free of its raw tannic taste.

10. 10

    To serve, place the quince in bowls with a few tablespoons of the cooking liquid.

11. 11

    Add a teaspoon of lime juice and a few mint leaves to each bowl.

12. 12

    Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.