Poached quince is a simple old-fashioned treat that takes fresh, aromatic quince and yields a succulent treat for your table.

For many, the quince is an enigmatic fruit that’s often overlooked in supermarkets, yet it boasts a history and a flavor that’s nothing short of captivating. 

Unlike its more popular cousins, the apple, and pear, quince requires a little extra prepwork and thoughtful consideration of how you’ll use it.

Nevertheless, it’s absolutely delicious. 

Poached quince is a culinary technique where quince, a fragrant and mildly sweet fruit resembling a pear, is gently poached in a simple syrup until it’s tender and infused with warm, spiced flavors. This method yields a luxurious and aromatic dessert that is a classic in many Mediterranean and Middle Eastern cuisines.

Quince, being quite hard and tart when raw, is transformed through poaching into a tender, deeply colored treat that pairs beautifully with spice and cream. 

So if you’re looking to elevate your seasonal fruit game, exploring the art of poaching quince is a delightful way to add a touch of elegance to your creations.

In this guide, we’ll take a deep dive into the decadent world of poached quince. Here’s how to transform this unassuming fruit into a show-stopping delicacy. 

Ingredients for Poached Quince

The ingredients for making poached quince are quite simple.  To make five quince, you’ll need the following:

• 5 medium quince (roughly 900 grams)
• 2 cups (400 grams) sugar
• 5 cups (1200 ml) water
• ½  vanilla bean, cut lengthwise to expose its seeds
• ½ lemon, with the juice and zest
• 2 strips of orange zest, peeled

Although these are the basic ingredients, you may also wish to experiment as you get used to this recipe. You can also add ingredients like cloves, cinnamon, and sometimes a touch of red wine, which not only add depth to the quince’s flavor but also create a luscious, ruby-colored glaze. 

The final dish can be served on its own or used to adorn a variety of sweet and savory dishes, from tarts to cheese plates.

Preparing Quince for Poaching

The first step is to peel, core, and cut the quince into quarters. 

The skin of a quince is more resilient than many other fruits, so using a very sharp knife is key. Begin by slicing off the top and bottom to stand it level, then position the knife at the top and slide it down towards the bottom in a smooth motion, following the natural curve of the quince. Repeat this until the skin is completely removed.

For those who are comfortable working with a peeler, an inverted Y-peeler provides the best maneuverability around the contours of a quince. If you don’t have a Y-peeler, a regular vegetable peeler can also do the trick. 

Some peeling pros try softening the quince by boiling it for a minute and then plunging it into ice water, which can help to loosen the skin. However, this can also release some of the quince’s natural pectin, so we recommend against this.

How to Poach Quince

In a large saucepan, combine the water, sugar, vanilla bean, lemon zest, and juice, and orange zest.

Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved.

As you work with the quince, place the quarters into the simmering poaching liquid to prevent them from oxidizing.

Top off with additional water if necessary to keep the quince fully submerged.

Simmer for 30 to 40 minutes until the quince is beautifully tender.

The cooking time may vary depending on the freshness and type of fruit.

Once they’re tender, allow the quince to cool in their syrup. They’re now ready to use.

Some, but not all quince will turn pink when poached, which gives a lovely color to the final presentation.

Save the syrup and store any leftover poached quince in an airtight container in the fridge for up to one week.

Using Poached Quince

Poached quince is a culinary treasure known for its delightful aroma and unique, rustically sweet flavor. It’s a staple in many Mediterranean and Middle Eastern cuisines – tender, rosy-hued fruit that can be served in a myriad of ways.

One of the simplest and most elegant ways to serve poached quince is on top of your morning yogurt or oatmeal. The fruit’s honey-like sweetness contrasts beautifully with the tartness of plain yogurt, while the creamy texture of oats provides a comforting canvas for the quince. If you’re feeling a little indulgent, a scoop of vanilla bean ice cream adds an extra dash of luxury to your first meal of the day.

Quince in pastries is another match made in heaven. The poached fruit can be sliced and layered beautifully in a tart, where it infuses its syrupy deliciousness into the crust. 

Pairing poached quince with cheese is a classic combination for a reason. The fruit’s rich, delicate taste marries beautifully with a range of cheeses, from the mild to the sharp. Consider presenting it on a cheese platter with Manchego or as a warm Brie topping.

And don’t throw away the poaching liquid! The syrup leftover from cooking your quince is a richly flavored elixir. It can be used to create a delightful mocktail when mixed with seltzer water or as a sophisticated sweetener for hot or cold beverages. The aromatic syrup also pairs particularly well with spirits, enhancing cocktails with its complex sweetness.

 

Yield: Makes about 5 servings

Poaching Quince

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Poached quince is a simple old-fashioned treat that takes fresh, aromatic quince and yields a succulent treat for your table.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 5 medium quince (roughly 900 grams)
• 2 cups (400 grams) of sugar
• 5 cups (1200 ml) of water
• ½ vanilla bean, cut lengthwise
• ½ lemon, zested and juiced
• 2 strips of orange zest

Instructions

1. Peel, core, and cut the quince into quarters. Due to their firmness, they can be a little tough to cut, so take your time.
2. In a large saucepan, combine the water, sugar, vanilla bean, lemon zest, and juice, and orange zest. 
3. Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved.
4. As you work with the quince, place the quarters into the simmering poaching liquid to prevent them from oxidizing. 
5. Top off with additional water if necessary to keep the quince fully submerged. 
6. Simmer for 30 to 40 minutes until the quince is tender. 
7. Once they’re tender, allow the quince to cool in their syrup. They're now ready to use!