Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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).

Dana McCauley
Recipe by Cooking Light October 2005


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

66 calories; protein 0.1g; carbohydrates 17.1g; fiber 0.6g; iron 0.2mg; sodium 1mg; calcium 3mg.