Poached Quinces

1. 1

   Combine water, sugar, honey, lemon, vanilla bean and any optional spices in a large pot.

2. 2

   Turn to medium-high heat.

3. 3

   Meanwhile, peel, quarter and remove the cores from the quinces.

4. 4

   Remove any fibrous material as well.

5. 5

   Be VERY careful, as quinces are much harder than apples or pears.

6. 6

   As they are prepped, place each piece of quince in the pot.

7. 7

   When they're all in, cover the liquid with a circle of parchment paper.

8. 8

   Simmer (not boil) until quinces are soft and the tip of a knife slides in and out easily, at least 1 hour.

9. 9

   Some may take as much as 2 hours.

10. 10

    Serve hot, or at room temperature.

11. 11

    Store, refrigerated, in the poaching liquid.

12. 12

    When you've eaten all the fruit, the remaining liquid can be boiled until thick and used as a fruit syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.