Poached Quince

April 26, 2015 2 Comments
Poached Quince

I have always loved quince and now I have the most delicious addition to my porridge in the cooler months with this poached quince recipe adapted from SBS Food.

  • 4 quince, peeled and quartered
  • 1 L of water (4-cups)
  • 1/2 cup sugar
  • 1 vanilla bean
  • 1 cinnamon quill
  • 4 cloves
  • Zest of 1 lemon
  1. Prepare the liquid by placing water, sugar, vanilla, cinnamon, cloves and lemon zest in a large saucepan
  2. Bring the liquid to a rolling boil.
  3. Peel and quarter the quince then add them to the pot right away to prevent discolouration
  4. Reduce to a simmer, cover and cook for about 1 – 1.5  hours, or until the quinces are tender and red
  5. Allow the quince to cool, then to serve, remove the cores and slice the quarters in half
Serving suggestions
  • Flying solo! Serve by themselves warm or cool
  • On top of natural greek yoghurt
  • On top of porridge
  • On top of granola/muesli or cereal
  • Mixed with stewed apples for the base of a delicious fruit crumble
  • Cut up in salad with spinach, blue cheese and walnuts (winner!)

How do you eat your quince?? xx

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D.R.H April 30, 2015 at 1:19 pm

Hi! Can you keep the quince once poached (in a jar or somesuch) or should it be used straight away? Just got a whole bag of them!! Thanks for the wonderful recipe

Nickie April 30, 2015 at 8:31 pm

Hey! I have kept the poached quince in the fridge all week so far in a container. I would say this weekend I may need to use leftovers in a fruit crumble though. I would say a week in the fridge in a clean container is fine.


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