Quinces poached in white wine
The spices echo the fruit's own fragrance, but aren't essential; you could simply use the wine and sugar. These are ideal served as part of a dessert or used in a savoury context, alongside some roast pork or salty cheddar.
Ingredients
- 1 bottle white wine
- 100g sugar
- 1 cinnamon stick
- 1 star anise
- 1 bay leaf
- 2 quinces (about 700g)
Method
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Step 1
Tip the wine into a deep saucepan and add the sugar and spices.
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Step 2
Peel the quinces and cut each one into 8 equal wedges. Remove the tough core and seeds with a simple v-shaped cut. Add the wedges straight into the pan and sit the skin peelings on top – they add to the flavour but also help to keep the fruit submerged in the liquid.
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Step 3
Bring to a simmer and poach gently for about 40 mins, or until tender to the tip of a knife. Allow to cool in the liquid.
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Step 4
Drain away and reserve the liquid. Discard the peelings and spices. Store the quinces covered in the liquid.