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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Serve with whole-grain toast at breakfast or as a topping for ice cream at dessert. Or use the poached fruit as an ingredient in other sweet and savory recipes (as we've done throughout this story). Ingredients:
4 cups water |
1 cup sugar |
1 teaspoon black peppercorns |
1 cinnamon stick |
1 (1-inch) julienne-cut lemon rind |
4 cored peeled quinces, quartered (about 1 3/4 pounds) |
Directions:
1. Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.
2. Note: Refrigerate in an airtight container up to two weeks.
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