Poached quinces

You can’t hurry a quince. Rock hard when raw, this perfumed fruit will take its time to soften. (Of course, if you use pears instead, they will need much less time.) Cook them over a low heat, the syrup barely bubbling, until would be a fine accompaniment, or – even better – thick yoghurt. 

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the sugar into a stainless-steel or enamelled pan with 1.25 litres of water and bring to the boil.

Step 2

Peel the quinces, cut them in half and use a teaspoon to remove their core. Cut the lemon in half and, as you peel each piece of fruit, rub the cut side of the lemon over the peeled flesh to stop the fruit discolouring.

Step 3

Drop the vanilla pod and star anise into the syrup and turn the heat down to a simmer. Lower the fruit into the syrup and let it cook, barely bubbling, for about 40 minutes, testing it every now and again for tenderness. Cook them over a low heat, the syrup barely bubbling, until their flesh has turned rose-gold. In some cases your quinces may take longer to cook – I have known some take an hour or more.

Step 4

Gently lift the fruit from its syrup and place on a serving dish. Turn the heat up under the syrup.

Step 5

Halve the orange and squeeze the juice into the syrup. Let it boil, watching it very carefully, until the syrup has started to thicken to a pouring consistency, similar to that of runny honey.

Step 6

Spoon the hot, golden syrup over the quinces, and serve while still warm.

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