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Poached Quinces

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

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