Poached Quince
Prep time
Cook time
Total time
Serves: 3 cups
  • 2 pound of quince, about 3 large quince
  • 2 cups of granulated sugar, I used vanilla sugar
  • 6 cups of fresh cool water
  • 1 vanilla pod, seeds scraped out
  • 4 wide strips of lemon peel
  1. Combine the sugar and water in a large heavy duty pot (enameled cast iron works well) along with the lemon peel, vanilla pod and vanilla seeds. Bring to a gentle boil and simmer until the sugar is dissolved.
  2. In the meantime prepare the quince by washing and drying. Cut the quince into quarters and remove the core, seeds and any fibrous material. Slice the quarters into ¼ inch slices.
  3. Add the sliced quince to the prepare infused sugar syrup. Cover the top of the quince with a round of parchment paper weighted down by a plate. Bring the mixture to a simmer and continue to simmer until the quince are tender and a rosy red color. Be patient as this could take more than 2 hours. The quince will become tender before they achieve a rosy glow so be sure to keep the flame low, you do not want to make mush of the quince.
  4. Reserve to sterilized jars and store in the refrigerator. The poached quince may be used to garnish yogurt, gelato, rice pudding, panna cotta or set aside for tarts and cakes.
Recipe by LaBellaSorella at https://labellasorella.com/2016/10/quince-preserves-poached-quince/