Poached quince with spiced syrup recipe
Poached quinces served in a fragrant, spiced syrup. You can use them for various purposes (or just enjoy them on their own), and the spices can be altered to suit your needs and tastes.
Ilya has some great ideas for making drinks out of the syrup, which she explains here, and you can add a vanilla pod or cloves for extra flavour. Please share any other ideas for additional spices in the comments below!
Ingredients
- 1 kg quinces
- 400 g sugar
- 2 star anise
- 1 cinnamon stick
- 2.2 lbs quinces
- 14.1 oz sugar
- 2 star anise
- 1 cinnamon stick
- 2.2 lbs quinces
- 14.1 oz sugar
- 2 star anise
- 1 cinnamon stick
- 1 dollop of Greek yoghurt
- 1 dollop of Greek yoghurt
- 1 dollop of Greek yoghurt
Details
- Cuisine: Middle Eastern
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Peel and cut the quinces into quarters or eighths lengthwise. Cut away pips and core from the flesh, but put everything (peel and pips are full of fragrance and pectin) into a pan.
- Add sugar, spices and just enough water to cover. Bring to the boil then turn down to a gentle simmer.
- Turn the heat off once the quince pieces are soft. This usually takes about 40 minutes but can be longer.
- Take the slices of quince out of the pan and set aside.
- Now it's time to make the spiced quince syrup. Strain the liquid and discard the spices, skin and pips. Taste to check the flavour and consistency - it should be more or less perfect but you can boil it further if you want it a little more concentrated and syrupy.
- Serve poached quince with some of the spiced syrup and a dollop of Greek yoghurt.
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