Spiced Poached Quince Recipes

SPICE POACHED QUINCE

Steps:

• Pre-heat oven at 120°C (convention)/ 100°C (fan-forced/convection).
• Peel the quince using a y-peeler. Place the quinces on a sturdy and heavy wooden board. Using a sharp knife, carefully cut the quinces into quarters. Using a combination of a paring knife and melon peeler, remove the pith and core of the quinces.
• Add sugar, bay leaf, star anise, vanilla, lemon zest and juice, honey and water to a wide oven-safe cooking pot. Simmer gently on medium-low heat for 5-8 minutes until the sugar has melted. Remove from heat and add all the quince quarters to the pot. Ensure that the quince slices are covered with the poaching liquid. Place a baking paper over the quinces and cover with the pot lid.
• Poach in a pre-heated oven at 120°C (convection)/ 100°C (fan-forced) for 4 hours.
• Remove from oven and cool completely. Scoop the poached quince slices gently from the pot and into a clean glass container. Top with some of the poaching liquid. Cover with an air-tight lid and store in the fridge for up to 2 weeks.
• Strain and pour the remaining poaching liquid in glass jars. Cover with air-tight lids and store in the fridge for up to 2 weeks.

SWEET SPICED LAMB SHANKS WITH QUINCE

Steps:

• Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
• Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they're turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
• Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
• Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.

MIDDLE EASTERN SPICED LAMB STEAKS WITH POACHED QUINCE

Steps:

• Poach quince:
• Bring water, sugar, and lemon juice to a simmer in a 2- to 2 1/2-quart saucepan, stirring until sugar is dissolved, then add quince. Cut out a round of parchment or wax paper to fit just inside saucepan and cover quince directly with parchment or wax paper. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Drain quince in a sieve set over a bowl and reserve 1/2 cup syrup for sauce.
• Cook lamb (10 minutes before quince is done simmering):
• Pat lamb dry. Stir together salt, pepper, cumin, coriander, and cinnamon in a small bowl, then sprinkle spice mixture all over lamb. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook lamb 4 minutes, then turn over and cook 3 minutes more for medium-rare. Transfer lamb to a cutting board and let stand 5 minutes.
• Make sauce while lamb stands:
• Reduce heat to moderate and add reserved quince syrup to skillet, then boil, scraping up any brown bits, until liquid is reduced by almost half, about 2 minutes. Transfer sauce to a gravy boat or small bowl and stir in lemon juice and salt to taste.
• To serve:
• Thinly slice lamb and serve with quince and sauce.

SPICED POACHED QUINCE

Steps:

• In a large pot, combine all the ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on top of the simmering quinces and a small plate on top of the paper to keep the quinces submerged in the syrup. Adjust the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are easily pierced with a paring knife, but not falling apart. Strain the syrup. Serve the quince halves, warm or at room temperature, in a shallow bowl with some syrup.