Recipe by David Lebovitz
Poached Quince. You can layer it on your pound cake. You can punch up your oatmeal with a scoop of it. You can even make a tarte with it.
7 cups water
1 cup sugar
1/2 cup honey
1 lemon, cut in half
1 vanilla bean, split lengthwise
6 large or 8 medium quince
1. Mix the water, sugar, honey, lemon and vanilla bean in a large non-reactive pot and turn it on to medium-to-high heat. You can add any additional spices or seasonings, as indicated above, if you wish.
2. While the liquid is heating, quarter, peel, and remove the cores of the quince. Make sure to removed anything tough for fibrous, being very careful with the knife.
3. As you peel and prepare the quince quarters, slip each one into the simmering liquid. Once they’re all done, cover the pot with a round of parchment paper with a walnut-sized hole cut in the center and place it on top.
4. Simmer the quince (do not boil) for at least an hour, until the quince are cooked through.
Cooking time will vary, depending on the quince. They’re done when they are cooked through, which you can verify by piercing one with the tip of a sharp paring knife. It’s not unusual for them to take up to 2 hours, or more.
Serve warm, or at room temperature. To store, pour the quince and their liquid into a storage container and refrigerate for up to one week.
Delicious, farm-fresh harvests are closer than you think.