Poached quince with pomegranate molasses, pistachio and jasmine

    4 hours 40 min

    Inspired by a trip to Istanbul, these delights make use of seasonal quinces and flavours from the edge of the Orient.


    London, England, UK
    4 people made this

    Serves: 6 

    • 3 quinces
    • 225g caster sugar
    • 720ml water
    • 1 1/2 tablespoons pomegranate molasses
    • 2 whole cloves
    • 6 tablespoons mascarpone cheese
    • 1 handful crushed pistachio nuts
    • some jasmine flowers

    Prep:10min  ›  Cook:30min  ›  Extra time:4hr cooling  ›  Ready in:4hr40min 

    1. Top and tail quinces and peel using a potato peeler. Cut in half horizontally and using a sharp knife, core and discard seeds keeping just two.
    2. Arrange quince halves cut side up in a pan and add 2 cups of water and the sugar. Dissolve pomegranate molasses in the third cup and add to the pan along with the cloves and quince pips.
    3. Cover pan and bring to a simmer. Stir in between the fruit to ensure sugar is dissolved. Continue to simmer until fruit has turned a plummy colour and a knife penetrates the flesh with ease - about 30 minutes.
    4. Take out fruit and lay on a serving dish to cool, adding a spoonful of syrup from the pan over each portion. Reserve the remaining syrup. Let fruit sit of a few hours before serving.
    5. Serve with a spoonful of marscapone or kaymak on each portion with a sprinkling of pistachio nuts and an extra drizzle of syrup. Jasmine flowers add an extra fragrance to the dish.


    Pomegranate molasses adds a sour and sweet element to many Middle Eastern and Turkish dishes. Easily found in Mediterranean supermarkets, try a squidge in Bulgar Wheat Salad 'Kisir.'

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