Poached Quince

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 - here is one recipe). 

Dru, recommends poaching the quince as a simple way to enjoy it.  Poached quince can be a sweet dessert (as in this recipe), or used in a little more savory form.  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.