WINTER SUNSHINE................POACHING QUINCES

It's quince season and if you have never cooked with or seen a quince before, this is what they look like. Maggie Beer has her famous Quince Paste and I have my......well... soon to be famous poached quince recipe.

Health benefits of the Quince. There are many: -

High in antioxidants

Low in saturated fat

High in fibre

Vitamin C

Stimulates Liver function (for all you wine drinkers out there)

Bad breath, sore throats, mouth ulcers, burns 

Wow is there anything it doesn't do! Can a Quince do my ironing?

QUINCE RECIPE

2 LARGE QUINCE

3 CUPS SUGAR

5 CUPS WATER

2 CINNAMON STICKS

3 STAR ANISE

3 CLOVES

2 BAY LEAVES

10 BLACK PEPPERCORNS

PEEL OF ONE LEMON

Peel, quarter and remove cores from quince. Reserve peel and cores. Bring remaining ingredients to the boil in a heavy-based saucepan. Add quince, peel and cores and cover with baking paper. Use a plate to keep quince submerged. Cover with a lid and simmer for 2-3 hours or until soft with a deep pink colour. Remove fruit, strain syrup, discarding peel, cores and spices and serve quince warm with the delicious syrup, with thick dollop cream or ice cream or both. I store mine in the fridge so I can enjoy it chilled. 

Peeled, quartered and cored. Keep the skins and cores to all go into the pot. Doesn't look very attractive but just you wait.

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All the nice smelling aromatics.

Cut a piece of baking paper to go over the fruit (this is called a cartouche) It's a paper lid that is used to slow down the reduction of moisture in cooking. I was in a hurry so it isn't in a perfect round, still did the job. I then place a plate on top to keep the fruit from bobbing up. No this is not a Maxwell Williams paid post!

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Winter sunshine in a bowl!  

Look at that glorious rich colour..... 

I love to serve mine with dollop cream. You can also enjoy Quince on your morning muesli.

So fragrant....so good for you! Well maybe not the dollop cream.

Have you got a winter fruit that you enjoy?