Poached Quince with Cinnamon and Honey
Quince is one of my favorite Autumn delights. It’s a member of the apple and pear family, and it tastes almost like a pear. It has to be cooked to be eaten, and I love preparing it with honey, cinnamon, and sugar. Despite its simple recipe, the outcome is delicious! I love it for dessert, and also with something savory, like duck. It makes for a beautiful side dish to any meal, or a fantastic dessert that’s not fussy or complicated.
I love mini cocottes, and I would cook everything in them if I could! Of course you don’t have to serve them this way, but the color enhances the beauty of the dish.
Here’s what you’ll need to make it:
*3 large quinces
*1/2 cup granulated sugar
*1/2 cup runny honey
*1 1/2 cups water
*2 teaspoons ground, sweet cinnamon
*1/2 cup pomegranate seeds (for garnish)
1. Start by cutting the quinces into halves. Remove the core and seeds.
2. Then, cut them into quarters, then eighths. (If you plan to serve them in small dishes like I did, cut them into bite-sized pieces. Otherwise, keep them in eighths).
3. Place the quince slices in a large saucepan and add the sugar and water, and bring the water to a boil.
4. Lower the heat and simmer for 25-30 minutes until the quince turns slightly pink soft and that sauce has reduced by half.
5. Add the honey and the cinnamon and cook for 10-15 more minutes until the sauce thickens and turns to a light amber color.
6. Remove the quince from the heat, and place them on a serving platter.
7. Sprinkle with the pomegranate seeds for a touch of color and a burst of flavor.
Bon appetite, my fellow gourmands!
And I’d like to wish a Happy Rosh Hashanah or Happy New Year to everyone who celebrates!
© 2017 by Ruth Barnes, all rights reservedby