Poached Quinces

Serve with whole-grain toast at breakfast or as a topping for ice cream at dessert. Or use the poached fruit as an ingredient in other sweet and savory recipes (as we've done throughout this story).

This recipe goes with Five-Spice Duck Breasts with Caramelized Quince, Rustic Quince and Sour Cherry Crumble, Free-Form Quince and Apple Pie, Moroccan Lamb Stew with Quince Sambal

Yield: 16 servings (serving size: 1 quince quarter and about 1 tablespoon liquid)

Ingredients

• 4  cups  water
• 1  cup  sugar
• 1  teaspoon  black peppercorns
• 1  cinnamon stick
• 1  (1-inch) julienne-cut lemon rind
• 4  cored peeled quinces, quartered (about 1 3/4 pounds)

Preparation

Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.

Note: Refrigerate in an airtight container up to two weeks.

Nutritional Information

Calories:

66 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.1g

Carbohydrate:

17.1g

Fiber:

0.6g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

1mg

Calcium:

3mg