POACHED QUINCE
A quince is a knobbly, golden skinned fruit related to apples and pears, firm and tart when raw but transforming into sweet, fragrant soft jewels when cooked. In Greek kitchens it’s prized for making marmalades, spoon sweets (glyko koutaliou) and stewed quince that perfumed homes in autumn and winter, and its significance goes beyond flavour. Quinces are tied to ancient rites, fertility and hospitality, featured in folklore and wedding customs, and valued for their ability to turn humble ingredients into memorable, communal treats that bridge generations and seasons.
The key to cooking quince is patience, they’re firm and fragrant but need slow, gentle heat and an acid (like lemon juice or a splash of wine) to coax out that honeyed sweetness and rosy colour. Simmer them whole or in large pieces in a little water and sugar until tender and avoid boiling hard which can make them mealy, and finish by reducing the poaching liquid into a glossy syrup to glaze or preserve the quince. I also love using the syrup for specialised cocktails such as my quince negroni recipe.
POACHED QUINCE
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POACHED QUINCE 〰️
Time: 4 hours + 30 minutes
Serves: 4, as a dessert
500gm caster sugar
2 litres water
6 star anise
1 vanilla pod (seeds and skin)
1 lemon (peel)
4 quince
Place all of your ingredients except your quince and bring to a high boil, making sure to stir to dissolve all the sugar and then bring down to the lowest heat you have.
To prepare quince begin by peeling them. Then using a sharp knife Cut the quince in half and then half again long ways so that you’ve quartered it. Top and tail the ends before very carefully, angling your knife to cut the seeded inside part off (use reel as reference).
Once you’ve brought your poaching liquid to its lowest heat add in your quince pieces. Place a cartouche (baking paper lid, refer to reel to see it being made) over the top and press down around the corners so your quince are covered and nestled underneath.
Let your quince gently simmer for 3hrs and 15 mins to 3 hrs and 30 minutes. Your quince will be ready when your quince is soft and can be cut with a fork but not falling apart. You want a gorgeous pinky orange hue to them.
Remove your quince when ready, up your heat temperature and reduce your poaching liquid until its just syrupy. Pour over the top of your quince and enjoy.
* The remaining poaching liquid is what is reduced for my quince cocktails. Step five will highlight this. Feel free to reduce into as syrupy as you like, but aware to not go too far or it will becoming too thick once it get cold. Don’t stress though, you can always thin it out with boiling water.