How to poach quinces

by Australia's Best Recipes Team

Turn these knobbly, highly perfumed, fruit into a delicious companion for everything from warming porridges to rich desserts. By investing a little time, you'll be rewarded with plenty of deep ruby-red fruit that will add a little sweetness and light to your autumn days.

Poached quinces

3 cups sugar
1½ litres water
4 quinces
1 vanilla bean
Juice and 2 strips of the rind from a lemon

Step 1

Preheat the oven to 140°C. Place the sugar and water in a saucepan and heat until the sugar dissolves. Place in a large baking dish together with the vanilla bean, lemon juice and peel.

Step 2

Peel and core the quinces and tie the peels and cores in a piece of muslin. Slice quinces into quarters or sixths. Add the quinces and muslin to the baking dish.

Step 3

Cover the dish with a sheet of baking paper, then tightly cover with foil. Bake for 4 hours, or until the quinces are a deep red colour and very tender. Do not stir. Allow to cool before serving.