I’ve never grown quinces myself but my friend Dominique has a tree and gave me a bagful this year. I had to read up about them and my first effort was to make quince jelly and quince paste (the only things I had ever heard done with quinces). As I had some quinces left over I decided to try this Poached Quince recipe. Quinces are a strange fruit (full of fibre and vitamin C) that magically turn a deep ruby red colour after you cook them for a long period of time.
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- Dominique’s quince tree
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- Dominique’s quince tree
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- Quinces
1 cup sugar
2 cups water
3 quinces
Preheat the oven to 160C.
Put the sugar and water in a saucepan and bring to the boil, forming a syrup.
Pour the syrup into a Pyrex casserole dish.
Wash the down off the quinces, cut into quarters, peel and core.
Cut each quarter in half. Slip the slices into the syrup and cover with a lid or seal tightly with foil.
Bake for about 3 hours until the quinces are very tender and fruit and syrup are both deep red.
Enjoy hot served with icecream or use as you would any stewed fruit e.g. on cereal or porridge.
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- Slice quinces into syrup in pyrex dish
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- Cover and put in oven at 160C
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- Cook for 3 hours until deep red
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- Enjoy poached quinces with icecream
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