I am not sure what I love more about slow poached stone fruits – either the sweet spiced aroma that fills the air or the taste.
Poached quinces in particular are my favourite. These unique fruits love long slow cooking. They transform from being rock hard with a creamy white flesh that is inedible raw – to a sweet tender fruit that have a deep red hue.
Enjoy poached quinces with fresh greek style yoghurt, with vanilla bean ice cream or on their own while the cold season lasts.
1 lemon, squeezed
1 cup caster sugar
1 cinnamon quill
1 bay leaf
Preheat oven to 150°C.
Cut the quince into quarters remove the core and peel. Place in a large bowl of water with juice of 1 lemon (this will stop the quinces oxidizing and going brown).
Once all the quinces are cut and peeled, place the sugar and 3 cups of water in an oven proof casserole dish along with the cinnamon and bay leaf.
Bring to a simmer over medium heat, stirring, until the sugar has dissolved. Drain the quinces and add to the sugar liquid.
Add 1 more cup of water, if needed, to cover the quinces. Cover with a lid and place in the oven.
Bake for 3-4 hours until the quinces are tender and deep red.
Remove from the oven and if desired remove the quinces carefully from the cooking liquid with a slotted spoon and set aside. Place the casserole dish over a medium heat and reduce the cooking liquid by half until syrupy.
Serves 4 as a dessert with cream.
Store quinces in their syrup refrigerated for up to 2 weeks.