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Modern Australian recipes

Poached quinces recipe

Created by Allan Campion and Michele Curtis

1 comments

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Rating:

3/ 5 stars 3 Votes

Cuisine: Modern Australian
Serves 4-6

The bright yellow quince is one of our favourite autumn fruits – not only because their perfume will scent a room for weeks but also because of the incredible transformation they undergo during cooking. Virtually rock hard and inedible when ripe, they develop a deep ruby-red colour with an intense, glorious flavour as a result of poaching.

Ingredients

1 litre (4 cups) water
220 g (1 cup) caster sugar
1 vanilla pod
1 lemon, cut in half
2 cloves
4 quinces
Cream or vanilla ice-cream to serve

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Preparation

Prepare poaching liquid by placing water, sugar, vanilla, lemon and cloves in a large heavy-based saucepan.
Bring liquid to a rolling boil. Peel, quarter and core the fruit, adding quinces immediately to poaching liquid to prevent discolouration.

Reduce to a simmer, cover and cook for about 11/2 hours, or until the quinces are tender and ruby red.
Serve quinces with a little of the warm syrup along with cream or vanilla ice-cream.

If you enjoyed this Poached quinces recipe then browse more Modern Australian recipes, side dish recipes, fruit recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Displaying 10 of 594 Modern Australian Restaurants.

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Comments (1)

14 May 2010 05:27 AEST

Iron Chef Oz

A small variation

If you like, you could vary this recipe by adding some liqueur - I've found Grand Marnier works well. One or two tablespoons would be enough. Just add at the beginning, when making the poaching liquid. When peeling & cutting-up quinces, just set them aside in some acidulated water to prevent discolouration. Using a slow cooker saves effort too. 20 mins moderate cooking, and then seal. Mine were still warm from the cooker after almost 24 hours.

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