Spiced Poached Quince Recipes

SPICE POACHED QUINCE

Steps:

• Pre-heat oven at 120°C (convention)/ 100°C (fan-forced/convection).
• Peel the quince using a y-peeler. Place the quinces on a sturdy and heavy wooden board. Using a sharp knife, carefully cut the quinces into quarters. Using a combination of a paring knife and melon peeler, remove the pith and core of the quinces.
• Add sugar, bay leaf, star anise, vanilla, lemon zest and juice, honey and water to a wide oven-safe cooking pot. Simmer gently on medium-low heat for 5-8 minutes until the sugar has melted. Remove from heat and add all the quince quarters to the pot. Ensure that the quince slices are covered with the poaching liquid. Place a baking paper over the quinces and cover with the pot lid.
• Poach in a pre-heated oven at 120°C (convection)/ 100°C (fan-forced) for 4 hours.
• Remove from oven and cool completely. Scoop the poached quince slices gently from the pot and into a clean glass container. Top with some of the poaching liquid. Cover with an air-tight lid and store in the fridge for up to 2 weeks.
• Strain and pour the remaining poaching liquid in glass jars. Cover with air-tight lids and store in the fridge for up to 2 weeks.

QUINCE SLAB PIE

Steps:

• Make the filling: Bring wine, water, granulated sugar, butter, cardamom, cinnamon sticks, ginger, and vanilla seeds and pod to a simmer in a large pot. Meanwhile, peel, core, and quarter quinces, adding them to pot as you work. Cover with parchment, and cook until quinces are soft and rosy pink, about 2 hours. Discard vanilla pod.
• Preheat oven to 400 degrees. Make the crust: Roll out puff pastry to a 12-by-15-inch rectangle on a floured piece of parchment; transfer to a baking sheet. Freeze until firm, about 30 minutes.
• Cut dough in half lengthwise to form two 6-by-15-inch rectangles. Using a slotted spoon, transfer quince onto puff pastry, leaving a 1-inch border. (There will be a small pool of liquid.) Brush border with egg wash. Top with remaining puff pastry, pressing edges to seal. Brush top with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 15 minutes.
• Cut six 2-inch slits every 2 inches along the top for steam vents. Bake until pastry is puffed and golden, about 45 minutes. Cut slab pie into triangular pieces. Serve immediately.

SPICED POACHED QUINCE

Steps:

• In a large pot, combine all the ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on top of the simmering quinces and a small plate on top of the paper to keep the quinces submerged in the syrup. Adjust the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are easily pierced with a paring knife, but not falling apart. Strain the syrup. Serve the quince halves, warm or at room temperature, in a shallow bowl with some syrup.