Quinces are not eaten fresh because of their astringency (due to high tannin content). Because of its high pectin content, it’s particularly popular for use in jams, jellies, and preserves. Quinces tend to hold their shape, so they are ideal for poaching, stewing, or baking as a dessert.

Poached Quince with Vanilla and Cinnamon
Adapted from Regan Daley's In the Sweet Kitchen

4 cups water, preferably filtered or still spring water
2 cups granulated sugar
1 large cinnamon stick
1/2 plump vanilla bean, split
3 to 4 large quinces

1. Combine the water, sugar, cinnamon stick and vanilla bean in a heavy-bottomed 2 1/2- to 4-quart saucepan. Heat gently, stirring until the sugar dissolves, then bring to a boil and remove from the heat. Peel the quince with a vegetable peeler and cut them into quarters. Cut out the cores and cut each quarter in half.

2. Add the fruit to the syrup. Return the pot to medium-low heat and bring the syrup to just below a boil. Reduce the heat and keep the syrup at a bare simmer for 40 minutes to 1 hour, or until a sharp paring knife slips easily into a slice of quince. The quinces will have turned a pale pinkish color. Cool the fruit in the syrup. Refrigerated, the fruit and syrup will keep for a week or more.
Quince Slices with Honey and Lime

Serves 4

Each serving equals 1/2 cup of fruit or vegetables


4 medium quinces, about 2 lbs
4 Tbsps honey
3 Tbsps lime juice
3 Tbsps water

Pre-heat oven to 300° F. Quarter and peel quinces. With a sharp knife, remove the entire core area and all the hard parts surrounding the core. Quarter the quince into 4 slices. Arrange slices overlapping in a baking dish. Drizzle honey over slices to coat. Sprinkle with lime juice and water, and cover with foil. Bake for 1 hour or until slices are soft and translucent. Remove the foil and increase oven temperature to 425°F. Bake for 10 minutes until syrup is slightly thickened and slices are golden.
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