When I was looking for a simple but flavorful recipe for quince, I found this one. While I followed the recipe closely, I think that the amount of sugar could be reduced and the amount of lemon peel could be increased with a good result. I recommend garnishing each serving with plain, fat-free yogurt.
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).
Yield: 16 servings (serving size: 1 quince quarter and about 1 tablespoon liquid)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 66
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 17.1g
- Fiber: 0.6g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 1mg
- Calcium: 3mg
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)
Preparation
- 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.
Poached Quinces Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Gifts, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Poach
- OCCASION: Autumn
- PUBLICATION: Cooking Light
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