Saturday, May 1, 2010

Poached Quinces

I adapted this recipe from Stephanie Alexander.
I love her book ‘Kitchen Garden Companion’ and consult it several times a week. If it wasn’t so darn heavy, I’d probably keep it in my handbag!

About 5 quinces – peeled, cored, quartered
1 ½ cups white sugar
3 cups hot water
Vanilla bean
   Place sugar, hot water and vanilla bean into heavy-based saucepan and stir over heat to dissolve sugar. Once sugar is dissolved, simmer for 3-4 minutes then add fruit.
   Make a cartouche from baking paper and press down onto surface of syrup. It can be weighted with a saucer if necessary. Poach for 1 – 3 hours or until just tender. Transfer quince to a tray to drain. Store fruit in poaching syrup in fridge for up to a few days.

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