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Poached Quince with Vanilla and Honey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 66 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 5 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This delicate Poached Quince recipe infuses tender quince quarters with a fragrant blend of vanilla, lemon, and honey sweetness. Slow-simmered to a rosy softness, the quince is perfect served warm or chilled, optionally accompanied by creamy yogurt for contrast. A beautifully gentle dessert highlighting the subtle floral aroma and natural sweetness of quince.

Ingredients

Poaching Liquid

  • 8 cups water
  • ½ cup sugar
  • ¼ cup honey
  • 1 lemon, cut in half
  • 1 vanilla bean, split lengthwise

Fruit

  • 3 medium quince

Optional Serving

  • ½ cup yogurt (vegan or Greek)

Instructions

  1. Prepare Poaching Liquid: In a large non-reactive saucepan, combine the water, sugar, honey, lemon halves, and split vanilla bean. Place over medium-high heat and stir gently until the sugar dissolves, creating a fragrant poaching liquid to infuse the quince with delicate sweetness.
  2. Prepare the Quince: Quickly peel the quince using a vegetable peeler to remove the tough skin. Cut each quince in half and then into quarters. Use a melon baller or sharp paring knife to remove the cores and any fibrous bits. To prevent browning, place quince pieces in water with a squeeze of lemon juice if not immediately poaching.
  3. Add Quince to Poaching Liquid: Carefully add the prepared quince pieces to the hot poaching liquid to avoid discoloration. Place a round of parchment paper with a small hole in the center over the fruit to keep it submerged evenly during cooking.
  4. Simmer Gently: Reduce heat to maintain a very gentle simmer—do not boil. Simmer for about 1½ to 2 hours, or until the quince becomes soft and takes on a rosy hue. Test doneness by inserting a sharp paring knife, which should glide through easily.
  5. Cool in Poaching Liquid: Remove the saucepan from heat and allow the quince to cool in the cooking liquid for at least 30 minutes to deepen the flavors.
  6. Serve: Optionally, spoon yogurt into the bottom of serving bowls. Place the poached quince over the yogurt and drizzle with the fragrant poaching syrup. Serve warm or chilled as desired.

Notes

  • Use a non-reactive saucepan to prevent discoloration and metallic flavors.
  • Quince oxidizes quickly; prevent browning by placing cut fruit in lemon water if not immediately poached.
  • The cooking time varies depending on ripeness—test softness with a paring knife.
  • Parchment paper helps keep quince submerged for uniform cooking.
  • Poached quince can be served warm or chilled according to preference.
  • Yogurt adds a creamy contrast but is optional for serving.

Find it online: https://ivysrecipes.com/poached-quince-with-vanilla-and-honey-recipe/