Poached Quinces


Serve with whole-grain toast at breakfast or as a topping for ice cream at dessert. Or use the poached fruit as an ingredient in other sweet and savory recipes (as we've done throughout this story).


16 servings (serving size: 1 quince quarter and about 1 tablespoon liquid)

Recipe from

Cooking Light

Nutritional Information

Calories 66
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 17.1 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 1 mg
Calcium 3 mg


4 cups water
1 cup sugar
1 teaspoon black peppercorns
1 cinnamon stick
1 (1-inch) julienne-cut lemon rind
4 cored peeled quinces, quartered (about 1 3/4 pounds)


Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.

Note: Refrigerate in an airtight container up to two weeks.

Dana McCauley,

Cooking Light

October 2005
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