Poached Spiced Quince

Click for the original blog post: Buttermilk Panna Cotta with Poached Quince


  • 2 medium sized quince
  • 1 1/2 cups granulated sugar
  • 3 cups water
  • 3-4 star anise
  • 15 black peppercorns
  • 2-3 cinnamon sticks


  1. Add sugar and water to heavy pot and bring to slow boil, stirring to dissolve sugar.
  2. Peel quince, then cut 4 sides, cutting around the core like an apple (make sure you don’t get the hard fibrous core in your slices).  Slice each of the 4 sides in 1/2″ slices. Work quickly to avoid the quince turning brown.
  3. Add quince slices to pot, then add spices.
  4. Simmer, covered, for about 3 hours until quince turn deep amber red.
  5. Remove quince from syrup and set aside for use in dessert.  Strain spices and return red syrup to the pot.
  6. Create thicker syrup by reducing at a simmer, uncovered, until syrup thickens to desired consistency.  Put in squeezy tube to use cooled syrup artfully on plate.

Preparation time: 15 min

Cooking time: 3 hours

Number of servings (yield): 6-8

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