Sunday, September 4, 2011

Cinnamon Poached Quince

When 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'm going to trust her and not try to re-invent quincing. Yes, I'm making it a verb: to quince.

8 C water
1 C organic granulated sugar
1 cinnamon stick
juice from 3 key limes
8 C peeled, cored, sliced quince wedges

Combine water, sugar, key 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 sterlized jars, insert a cinnamon stick, cover with poaching liquid. As the quince cools, the jar will seal. Refrigerate and use within two weeks.

I cannot wait to serve these rose-colored slightly sweet poached quince wedges with a hint of cinnamon over a scoop of creamy vanilla ice cream!

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