Sunday, September 4, 2011
Cinnamon Poached 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!