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).

This recipe goes with Rustic Quince and Sour Cherry Crumble, Moroccan Lamb Stew with Quince Sambal, Free-Form Quince and Apple Pie, Five-Spice Duck Breasts with Caramelized Quince

Yield: 16 servings (serving size: 1 quince quarter and about 1 tablespoon liquid)
Recipe from Cooking Light

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

  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.
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