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

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Recipe Summary

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

Ingredient Checklist

Directions

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.

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

Nutrition Facts

66 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.1g; carbohydrates 17.1g; fiber 0.6g; cholesterol 0mg; iron 0.2mg; sodium 1mg; calcium 3mg.
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