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, or used in a little more savory form. Dru recommends poached quince along side a pork chop!
Ingredients
Instructions
Prepare the quince by peeling, slicing them into 1/3-inch (or so) slices, and removing the seeds, core, and stem. Place them in a saucepan, just barely covered with water with a few slices of lemon and about half a cup of sugar and/or honey (per 2-3 quince), though you can add more or less based on personal preference. 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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