Description
This poached quince recipe transforms a tough, tart fruit into a tender, floral delight. With a simple vanilla and cinnamon-infused syrup, poached quince is perfect for topping desserts, pairing with cheese, or enjoying on its own.
Ingredients
Scale
- 4000g water
- 2000g sugar
- 2 whole vanilla beans (split and scraped)
- 1 whole cinnamon stick
- 10 lbs of quince (approx 15–20 quinces) peeled, cored, and quartered)
Instructions
- Preheat your oven to 300°F (150°C).
- In a large pot, combine water, sugar, vanilla beans, and cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
- Arrange the peeled, cored, and quartered quinces in a deep, ovenproof dish. Pour the hot syrup over the quinces, making sure they are fully submerged. Cover with parchment paper or a lid.
- Bake in the oven for 2 to 3 hours, until the quinces are tender and have turned a deep pink or ruby red.
- Allow the quinces to cool completely in the syrup. Transfer to an airtight container, ensuring they remain submerged in syrup. Store in the refrigerator for up to 1 month, or freeze for up to 3 months.
- Use the poached quince as a topping for yogurt, pancakes, or ice cream, or pair with cheese and crackers. Reduce the syrup to a glaze for drizzling over desserts.
Notes
- For a deeper flavour, try adding a splash of white or red wine to the poaching syrup.
- Check for doneness by piercing the quince with a knife—it should glide in easily.
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Category: Preserves & Fruit
- Method: Poaching
- Cuisine: Global / Seasonal