Poached Quinces

1. 1

   Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.

2. 2

   Note: Refrigerate in an airtight container up to two weeks.

* Per serving · 4 servings · Values may vary.

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