River Cottage Fruit Every Day by Fearnley-Whittingstall Hugh

Author:Fearnley-Whittingstall, Hugh
Language: eng
Format: epub
ISBN: 9781408842799
Publisher: Bloomsbury Publishing
Published: 2015-05-07T00:00:00+00:00

Poached quince >

Poached quince

This is my default method for cooking quinces for a range of sweet dishes. Poached until completely tender and yielding, they are luscious, full flavoured and have their own delectable syrup.

Serves 6

500g quinces

75g caster sugar

Juice of 1 lemon

Peel, quarter and core the quinces, then cut each quarter lengthways into 3 or 4 slices. Put the quince slices into a saucepan with the sugar, lemon juice and enough water to just cover the fruit. Bring to a simmer, then turn the heat right down and poach, uncovered, at a very gentle, tremulous simmer.

You want to poach the fruit for as long as you can – up to 1½ hours – in order to get butter-soft quince slices in a rose-hued, syrupy liquor. If your quinces cook much more quickly and are in danger of collapsing (some varieties are inclined to do so) don’t worry; take them out when tender, then boil down the liquor until syrupy before re-combining with the fruit.

Leave the quinces to cool in their syrup, then place in the fridge until ready to eat. They’ll keep, immersed in their syrup, for a week.

Serving your poached quince

You can eat poached quinces warm, but I prefer them chilled from the fridge. They can be enjoyed just as they are, or with a scoop of ice cream or crème fraîche. They also make a great fool, when combined with a little whipped cream and yoghurt, or if you add some ‘independent crumble’ to the mix, a fumble. And they are delicious with a simple rice pudding, served hot or chilled. For breakfast, try poached quince with muesli and yoghurt.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.