They may not look impressive but they are one of my favorites when they come back into season. Have you ever tried or prepared them?
This fruit makes a tasty jam or compote and the skin provides a good amount of pectin. Packed with VitaminC they are also delicious when poached – my preferred method. Poach with the peel on or off, but make sure to core it and get rid of the seeds (they are poisonous)!!!
Adding different spices & seasonings changes the flavor of the quince. When cooked the quince also changes to the color of fall leaves 🍁😍. All you’ll need to poach them is a bit of water to cover the fruit, some spices/herbs for this batch I used cinnamon, a bit of honey, and squeeze of lemon. Cook until soft – timing will vary.
Delicious on morning granola or as a topping to an evening meal – poached quince on pork tenderloin maybe?
- sharp knife
- vegetable peeler (optional
- cutting board
- med/large stock pot
- cooking spoon
- 500g/ 1 lb 2 oz Quince
- 150ml -200ml/ 6-6.7 oz. water (depending on size of pot – just enough to cover the quince)
- 2 tsp ground cinnamon (I’m partial to Saigon cinnamon) or 1-2 cinnamon sticks
- 2-3 Teaspoons honey
- 1/2 lemon (juice) (I used a Meyer lemon and dropped the lemon half into the quince while it simmered)
- Use a sharp knife to cut quince and discard the core and seeds
- cut into small chunks
- add to stock pot
- add water
- add cinnamon
- Cover and bring to slow boil over med-high heat
- turn down heat to slow simmer
- add lemon juice and lemon
- add honey
- stir to combine
- allow to simmer until color changes and quince is completely soft and cooked through
- fish out lemon peel and discard
- let cool or serve warm
- keep in the refrigerator in a sealed jar for up to 5 days.