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Previous: « Using the Windfall Apples - Dessert of the Week | Home Page | Next: Waiter There's Something In My... Stuffed Acorn Squash »

Vanilla Poached Quinces - Dessert of the Week  Add/Read Comments



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Related:
Another stroll, more wintry this week, through Brightwell. A couple of buckets outside Sotwell Manor sit either side of a hand-scrawled sign 'Quince - help yourself'. So I did. Fourteen prized specimens were slipped into the bag. And, in case you're thinking 'greedy', let me assure you that there were plenty remaining. Like last weeks windfall apples certainly not up to 'supermarket perfection' - but peeled, e-cored, and 'eighth-ed' made for perfect poaching fruit.

Sunday morning and the house is filled with the heady, heavenly aroma of the fruit. A very, very gentle simmer in a pint of water (for just over 2 lb of fruit, which was three individual quince) and a pound of caster sugar. Don't forget a vanilla pod too and simmer for two hours. The sugar could, I think, be lessened in quantity as the resultant syrup is very sweet. But this is a Sophie Grigson recipe so what do I know!

Allow to cool before serving with ice-cream or, if feeling particularly naughty, clotted cream. I'm also thinking a repeat of last weeks simple apple tarts could be made more indulgent with poached quince.

Poached Quince

A rather late and humble entry to Sugar High Friday where, after a little discussion, Vanilla was deemed eligable as a spice! Thanks Anita.

Add or Read Comments ADD A COMMENT (6)
Previous Post: Using the Windfall Apples - Dessert of the WeekNext Post: Waiter There's Something In My... Stuffed Acorn Squash

Posted on October 26, 2008 2:53 PM •

This entry Vanilla Poached Quinces - Dessert of the Week is under FeastDays



Comments

Oh, you can make membrillo (quince cheese) - sooo good in a cheese sandwich.

http://www.waitrose.com/recipe/Membrillo.aspx

Scribbled down by: Lynne on October 26, 2008 4:03 PM

Indeed so Lynne. I think I blogged about menbrillo last year so thought I would try something different. But those other quince are, I think, destined to become membrillo.

Scribbled down by: Andrew on October 26, 2008 4:46 PM

I haven't yet tasted quince, I am so curious about its flavour when it's used as cheese. I made plum and apple cider cheeses, but never use quince. Perhaps, the next task is to search for a good quince tree to grow.

Scribbled down by: arfi on October 27, 2008 12:47 AM

I should be getting some quinces in my veg box today. You've just helped me decide what to do with them!

Scribbled down by: aforkfulofspaghetti on October 29, 2008 10:28 AM

Not something I have ever tried but will now!

Scribbled down by: catering equipment on November 12, 2008 2:16 PM

*Love* the colours in this shot!

Scribbled down by: Jeanne on November 17, 2008 2:51 PM

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