For someone who has named their blog after the fruit, I have far too few quince recipes on this site! So if you have made too much quince jelly, if you have no time for quince paste, if you are still waiting for the lamb and quince tagine promised some six years ago (blame this, like so much else, on Thomas), here, finally, is a recipe for poached quinces.
Recipe inspired by Alice Waters’ poached quinces in Chez Panisse Fruit and Skye Gyngell’s baked quinces from A year in my kitchen
2 cups golden/caster sugar
4 medium quinces (about 2 lbs)
3 Tbsps flavorful honey
1/2 vanilla bean
One bay leaf (I used a fresh one)
1/2 cinnamon stick
1 untreated lemon
Make a syrup with the sugar and 6 cups (1.5 liters) of water. Bring to a boil and simmer briefly until the sugar has dissolved.
Meanwhile, wash, peel, core, and slice the quinces lengthwise into quarters then eighths (this must be done at the last minute as quinces tend to turn brown very quickly).
Slice one half of the lemon very thinly, and juice the other half.
Add to the simmering syrup the honey, the vanilla bean after scraping out the seeds into the syrup, the bay leaf, the cinnamon stick, the lemon slices, the lemon juice, and finally, the quince slices. Cover the liquid with a round of parchment paper and place a weight on top if possible to ensure that the pieces of quince are submerged in the liquid as they cook. Let the quince simmer for approximately 45 minutes until they are tender.
Once cooked, carefully strain out the pieces of quince and place them in a bowl or canning jars. Return the syrup without the quinces to the heat and simmer down for a good 20 to 30 minutes to concentrate the liquid (there must be enough left to cover the fruit!).
If preserving, sterilize the canning jars in boiling water for 5 to 10 minutes and close the jars immediately after pouring the reduced hot liquid on top of the fruit.
If using immediately, pour the hot liquid over the fruit and let cool to room temperature.
In both cases serve with thick Greek-style yogurt.