14 November 2009

poached quince

Found some local quinces among a dizzying pile of local apples (40 varieties, of which I purchased the ugliest in hopes of finding an apple to compare to the Belle de Boskoop I loved in Normandy) and I couldn't resist buying some.

I poached these with ginger slices, allspice, cloves and star anise. The ruby color is a natural result of cooking the quinces for hours. These sat at barely a simmer for three hours, and are delicious. I may just eat them, or make a galette, or a quince-apple pie. In the meanwhile, they keep well poached and are set to go.

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