Spiced Poached Quince

Saturday, 16 November 2013

There are many things I love about about autumn; the occasional crisp weather, the golden shades of foliage, the style updates that come with wardrobe swaps and the fruits that the season bears. A friend gave us some quince recently and they sat on our dining table for days, filling the entire room with a wonderfully sweet scent. I eventually (and a little unwillingly) decided to cook this fragrant fruit. Rather than simply making more jelly or paste (our fridge is *full* of fruit preserves), I decided to pursue a more season inpired and very simple recipe.


3 large quince
2 cups caster sugar
4 cups water
2 cinnamon sticks
3 cloves
3 star anise
A few juniper berries


Peel the quince and reserve peel for poaching. In a casserole dish, boil water and add sugar and spices. Add the quince, cover the with casserole dish and cook for about 20 mins on full heat. Simmer for a further 40 mins or until the quince looks soft and ready to eat..

Serve the quince whole with a few tablespoons of the poaching liquid,  and a scoop of plain vanilla ice-cream or creme fraiche. Autumn on a dessert plate!

I'd love to hear what seasonal recipe you've been cooking too! Ann x

Recipe adapted by a version by Jeremy and Jane Strode for Good Food Australia.

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Photography by Edward Chandler


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