Quince: the stylist in me loves their shape, their color, and the way they are overall so photogenic.  The cook in me loves their taste and their aroma as they ripen. Not quite like a pear, not quite like an apple … I can’t resist buying them, they are even so beautiful as an arrangement on the dining room table.  Last week I used them as a centerpiece on my Thanksgiving table; this weekend, they are ready for poaching.  I like them warm or room temperature, on their own with a bit of the poaching liquid or with granola and yogurt in the morning.

POACHED QUINCE

• 3 large ripe quince peeled, cored and cut into 1/2 inch slices
• 4 cups water
• 1/2 cup sugar
• 1/3 cup honey
• one vanilla bean cut lengthwise
• one half lemon
• 1 stick cinnamon

In a large saucepan bring the water, sugar, honey, vanilla, lemon and cinnamon to a low boil.  In the meantime peel the quince, quartered and cored.  Quince are a little “tougher” than pears or apples so make sure you get rid of all the fibers around the core while being careful not to cut yourself in the process.

Once cut, transfer the quince to the boiling mixture.  Bring to a simmer and cover.  Simmer on low for about an hour or until the quince is tender, testing by piercing with a knife.

Let cool to room temperature and serve.  Refrigerate up to a week.

NOTE:  The poaching liquid makes a delicious base for cocktails.

From my kitchen to yours,

CK, la fille du boucher