Barbara Ghazarian writes in Simply Quince*, "the old-fashioned, long simmer method on the stove top is the only process that develops the characteristic caramel color and full-bodied flavor of the fruit." I have found that to be the case, so almost all of my quince experiences start with poaching.
- 8 cups water
- 1 cup organic granulated sugar
- 1 cinnamon stick (organic Ceylon cinnamon sticks from RawSpiceBar)**
- juice from 3 lemons or limes
- 8 cups quince, peeled, cored, and sliced into wedges
Combine water, sugar, lemon or lime juice in a heavy-bottomed pan and bring to a boil to dissolve the sugar. Add the quince and cinnamon stick. Simmer uncovered for 75 to 90 minutes until the quince is tender.
The fruit will turn golden, then a pinkish apricot color. Spoon the fruit into sterilized jars, insert a cinnamon stick, cover with poaching liquid. As the quince cools, the jar will seal. Refrigerate and use within two to three weeks. Or you can process them in a water bath and they will hold for longer in your pantry.
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**I am an affiliate of rawspicebar.com and may receive a commission for any purchases made through provided links. However, it doesn't cost you anything extra and I appreciate the support.