WP. I have a quince tree that produces a lot of fruit. Quince is a relative of apples and pears, but I've never really figured out what to do with them. The WP article is more than a recipe, it describes history and uses of the fruit. Suggestions for the poached quince include using in a salad paired with bitter greens, or serve with a creamy pudding, add to turkey stuffing, chop and add to muffins, serve with cheese, or eat with yogurt or ice cream. The article also says to save the poaching liquid to use as a simple syrup. I don't know if the WP article will stay online for long, but click here to see if it is available.
Ingredients
4 cups (800 grams) granulated sugar
3 cups (720 milliliters) water
Generous 1 cup (250 milliliters) dry riesling
1 (1/2-inch) lemon slice
1 1/2 pounds (680 grams total; about 6) skin-on quinces, quartered and cored
1. In a large, heavy-bottomed pot over medium-high heat, combine the sugar, water, riesling and lemon, stir and then add the quince. Cover with a round of parchment paper to keep the fruit submerged and prevent browning.
2. Bring to a boil, then reduce the heat so the mixture is at a gentle simmer and cook until the fruit is tender when pierced, 1 1/2 to 2 hours. Remove from the heat, let cool completely, then transfer to a 32-ounce or larger lidded container and refrigerate until needed.