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Poached Quince

Poached Quince

2 litres water 1 cup (200g) sugar ½ cup (150g) honey (optional) 1 or 2 lemons quartered (optional) 1 vanilla bean, split lengthwise (optional) 6 large, or 8 medium, quince

  1. mix water, sugar, honey, lemon, and vanilla in a large pan, putting it on to medium-to-high heat, or slow cooker (recommended) on low
  2. while the liquid is heating, slice, optionally peel, and remove the cores of the quince
  3. remove anything tough or fibrous
  4. add each quince slice to the liquid as they are prepared
  5. cover the pan or cooker, but allow steam to escape
  6. simmer the quince (do not boil) for at least an hour or two, or poach in the slow cooker to 6 to 8 hours
  7. cook until the quince are cooked through, or take on a gorgeous reddy colour
  8. test to ensure they are cooked through, pierce with the tip of a sharp knife
  9. cooking time will vary, depending on the quince
  • serve warm, or at room temperature
  • to store, pour the quince and the liquid into a storage container and refrigerate

Serves 20 to 30 sites) sites)

tahi Page last modified on 2022 May 14 14:42

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