how to choose, cut and cook quince

One bite and you will understand the saying, "If love had a taste, I am sure it would be quince."

Poached quince with creme and chopped almonds

The regal taste of Quince.

 Poached quince is classic way to bring the quince’s sweet taste to life in your kitchen. We use a poaching liquid for the quince that is very simple so the true flavor comes forward. Watch the video first to learn more about how to choose, cut and cook the lovely quince. 

Honey Cinnamon Poached Quince

2 cups water

1/4 cup sugar

1/4 cup honey

1/4 lemon

1 cinnamon stick or 1/2 teaspoon ground cinnamon

1-2 quinces, peeled, cored and sliced

1. Stir the water, sugar, honey, lemon and cinnamon in a sauce pan with a tight fitting lid. Simmer uncovered over medium heat for 10 minutes.

2. Add sliced quince, stir and cook, covered 45 minutes to 2 hours, until a fork easily pierces the quince and the color is coral to rosy red.

Serve drizzled with sauce warm or at room temperature topped with whipped cream, mascarpone or as a topping for ice cream or cake.

Active time 12 minutes ~ Cooking time 1-2 hours

Makes 4 servings ~ Can make ahead

Poached quince with lemon sorbet

Poached quince over cake

See all the kosher cooking videos on theKosherChannel 

Enjoy learning more with these quince tips:

~Quince season begins in August and lasts thru the winter. Select fruit that are large, firm, and yellow. Handle carefully as they bruise easily.

 ~Rich in iron, potassium and vitamin c, tannin and pectin

~Quince is known to arrest digestive disorders, colds, laryngitis and amemia

~ Can be made up to a week in advance and refrigerated in their poaching liquid.

 ~Keep keep whole quinces refrigerated in a plastic bag for several weeks.

Cooking for The King   by Renee Chernin
The book of Torah insights, recipes and practical tips
designed to bring majesty to the mundane.

Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.

As featured in Mishpacha, the Jewish Press, Hamodia,  Yated & 5Towns Jewish Home

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