Spiced maple poached quince
See here for more from Peter about cooking with quinces.
- Place everything except the quince in a saucepan large enough to hold all the fruit comfortably. Add 500ml water and bring to the boil then reduce to a simmer.
- Peel the quince, adding the peel from 2 of them to the pan (it’s a good idea to wear gloves as they can make your hands sticky). Halve them and scoop out the seeds and cores with a teaspoon or melon-baller and add the seeds and cores of two to the liquid. Add the quince to the liquid and cover with enough water (or use any leftover red or white wine that is still drinkable) and bring back to the boil. Reduce to a simmer.
- Cut a circle of baking paper just larger than the circumference of the pan (use the lid as a template) and poke a few holes in it with the end of a small sharp knife and press down onto the fruit. Place the lid on the pan and cook for 80 minutes (if the quince are small test after 1 hour).
- Take the lid and paper cartouche off and poke a skewer into the quince. It should slide through easily. If it’s not quite ready just keep cooking until ready, perhaps another 20 minutes.
- Leave to cool completely in the poaching liquor then carefully transfer the quince into a clean resealable container and strain the liquid over them. Store in the fridge.