Poached Quince With Cranberries Recipes

SPICED POACHED QUINCES

Steps:

• Boil water and sugar in a pot until sugar dissolves.
• Halve the quinces, don't remove the seeds, they will help the color and give a consistency to the syrup inside as well because they have a natural pectin (thickener).
• Place the halved quinces in the pot.
• Put the hibiscus leaves, orange zest, cinnamon sticks, star anise and rosemary on the quinces.
• Cook them covered until the quinces are tender but not mushy, about 1 hour.
• Transfer the poached quinces in a serving dish and let them cool completely. Then chill them in the fridge for at least 1 hour before serving.
• Top them with clotted cream and pistachios to serve.

POACHED PEARS WITH QUINCE PASTE IN PARMESAN CLOAKS

Steps:

• Peel pears, leaving stems intact, then core from bottom with melon-ball cutter to create a 2 1/2-inch-deep cavity. Rub pears all over with lemon juice in a large bowl.
• Bring wine, sugar, vanilla bean, and zest to a boil in a wide 6-quart heavy pot (at least 12 inches in diameter) over moderate heat, stirring until sugar is dissolved. Add pears, arranging them on their sides in 1 layer, along with any lemon juice from bowl (pears will not be covered by liquid), then reduce heat to low and poach pears, covered, turning occasionally, until just tender, 15 to 20 minutes. Carefully transfer pears with a slotted spoon to a 13- by 9-inch baking dish, standing pears upright and reserving liquid in pot.
• When pears are cool enough to handle, fill cavities with quince paste and stand pears upright in dish again.
• Boil liquid in pot over high heat until syrupy and reduced to about 3/4 cup, 10 to 15 minutes. Pour syrup over pears and cool, basting occasionally with syrup. Chill, covered, basting occasionally with syrup, until cold, at least 2 hours.
• Drizzle each pear lightly with syrup and slip a parmesan cloak over stem. Serve with cheese shavings on the side.

POACHED QUINCE WITH CRANBERRIES

Steps:

• Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.
• Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.
• Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.

POACHED PEARS IN RASPBERRY SAUCE

Steps:

• Core pears from the bottom, leaving stems intact. Peel pears. If necessary, cut 1/4 in. from bottom so pears will sit flat. Place in a Dutch oven. Add the pear juice, cinnamon stick, ginger, cloves and nutmeg. Cover and bring to a boil. Reduce heat; simmer for 25-30 minutes or until pears are tender. , Remove the pears and place in serving dishes. Discard cinnamon stick and cloves from poaching liquid. In a small bowl, combine cornstarch and cranberry juice until smooth; stir into liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add raspberries and syrup. Remove from the heat; cool slightly. , In a blender or food processor, puree raspberry sauce in batches until smooth. Strain and discard seeds. Pour sauce over pears. Serve warm, at room temperature or chilled.

POACHED QUINCE

Steps:

• Place sugar in a small saucepan and add just enough water so that mixture resembles wet sand. Place saucepan over medium-high heat and cook sugar until melted and light golden in color.
• Carefully add brandy and stir in verjus. Wrap star anise and cinnamon in cheesecloth and tie with kitchen twine to enclose; add cheesecloth packet to saucepan. Bring mixture to a boil; immediately reduce to a simmer. Remove cheesecloth packet and let poaching liquid simmer for 20 minutes.
• Place quince in a shallow saucepan. Set a strainer over saucepan and pour poaching liquid over quince. Transfer saucepan to medium heat and cook until liquid is heated through and quince is tender, about 1 minute. Remove from heat; let cool to room temperature.

QUINCE SYRUP RECIPE

Steps:

• In a large saucepan, combine the quince, water, honey, and sugar. Bring to a boil over high heat, stirring until the sugar dissolves.
• Cover, reduce heat to low, and simmer until the quince are fork tender, 45-50 minutes.
• Let cool slightly and strain off the syrup. There should be about 1 1/4 cup of syrup. If not, add water or gently reduce over low heat. Reserve the poached quince for another use and refrigerate the syrup until ready to use.