Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, poached quinces. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Reduce the heat to low and gently simmer until the quince is completely tender, about an hour. If you want to eat the plain poached quince (with ice cream, for example), cook them a bit longer so they can be cut with a spoon. Let the quince and the poaching liquid cool to room temperature.
Poached Quinces is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Poached Quinces is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook poached quinces using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Poached Quinces:
- Get 6 large quinces
- Take 750 ml boiling water
- Take 275 g sugar
- Make ready 2 limes, zest and juice
- Make ready 1 vanilla pod
- Prepare 4 cardamom pods
- Take 3 star anise
Ensure that the quince slices are covered with the poaching liquid. Place a baking paper over the quinces and cover with the pot lid. Remove from oven and cool completely. Scoop the poached quince slices gently from the pot and into a clean glass container.
Instructions to make Poached Quinces:
- Put the boiling water and sugar in a medium sized pan and stir until dissolved
- Add the lime zest and juice, star anise, vanilla and cardamom pods
- Peel the quinces and cut lengthwise into quarters one at a time. Remove the core and pips. Place the quarters into the pan and submerge before moving on to the next quince.
- When all the quinces are in the pan, place over a medium heat and bring to the boil.
- Place a cartouche (circle of greaseproof paper with a hole in the middle) over the quinces and simmer for at least 90 minutes until the quinces are pink and tender.
- Remove the quinces from the poaching liquor and set aside. - Turn up the heat and boil the liquor until reduced by about a half and syrupy.
- Remove the star anise, vanilla and cardamom pods with a slotted spoon. Then return the quinces to the pan.
- Either serve immediately or can be stored in the fridge for up to a couple of weeks before reheating gently.
Poached quince keeps refrigerated for about a month. Poached quinces can be treated like stewed apples or pears and added to crumbles, spice cakes, pies and pastries - quince tarte Tatin is especially lush. More simply, the chopped fruit can be. Add the quince quarters to the syrup and cover with a cartouche with a small hole cut in the middle to allow steam to escape (a cartouche is a round of parchment paper cut to fit snugly in the pan). Return to a simmer and cover quince with a round of parchment paper.
So that’s going to wrap it up with this exceptional food poached quinces recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
