Photo by Fiona Andersen
- Wash quinces well, peel, cut into quarters and remove cores.
- Place peels and cores in a piece of muslin and tie up with string to make a small bag.
- Place the muslin bag into a medium sized pot with spices, sugar and water and bring to the boil.
- Boil for 10 minutes, reduce temperature to a very gentle simmer and add quinces to the liquor.
- Place a piece of baking paper on top of the quinces to act as a basic cartouche and simmer for 50 to 60 minutes or until the fruit is tender.
- Allow fruit to cool in the cooking liquor before removing with a slotted spoon and reserving in a bowl for later use.
- Return cooking liquor to the boil over a high heat and reduce by two-thirds, taking care not to allow the liquor to boil over the side of the pot.
- Remove syrup from heat and pour over quinces.
- Store quinces in the cooking liquor, in an airtight container, in the refrigerator until ready to use.
Poached quinces are great in the following desserts