Poached Quince

I think this may be the first time that we have put quince into your box. We knew that you might be unsure what the fruit is, let alone how to use it.  The quince is related to apples and pears and will be fragrant and perfectly fine on your countertop for several weeks.  Quince is often used to make jams, jellies and membrillo (quince paste - http://www.simplyrecipes.com/recipes/membrillo_quince_paste/). We have a number of trees gracing various parts of the farm.

Dru, here on the farm recommends poaching the quince, since that is a simple way to enjoy it.  Poached quince can be made syrupy for dessert (http://wednesdaychef.typepad.com/the_wednesday_chef/2005/11/regan_daleys_po.html), or used in a little more savory form as in Dru’s recipe.  Dru recommends poached quince along side a pork chop!


Prepare the Quince by slicing them into 1/3-inch (or so) slices and removing the seeds and stem. You can also peel the quince, if you wish. Place them in a saucepan, just barely covered with water.  Simmer them for 20 -30 minutes, or until soft.  Sprinkle with cinnamon.

Poached quince can be stored marinating in the liquid and used in various ways (with your granola!)  Other fruit can be added if you want to make a fruit compote — things like poached dried apricots and prunes.  

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