Quince poached in white wine

    1 hour 13 min

    The poached quince can be eaten on their own, or used for fruit tart (see footnote).

    4 people made this

    Makes: 2 jars

    • 1kg quince
    • 1 lemon, peel removed with a vegetable peeler to form spirals
    • 400g demerara sugar
    • 400ml dry white wine

    Prep:20min  ›  Cook:53min  ›  Ready in:1hr13min 

    1. Rub the quince with a tea towel to remove the fuzziness. Quarter the quince, remove the core and slice. Place the slices in a pot and add enough water to cover. Add the lemon peel and bring to the boil. Reduce the heat and simmer until the quince can be easily pierced with a knife, about 50 minutes depending on size.
    2. Remove the slices with a slotted spoon and fill into sterilised jars. Discard the lemon peel.
    3. Strain the poaching liquid through a fine sieve back into the pot. Add sugar and white wine and bring to the boil. Cook at high heat for 3 minutes, then fill the jar to the top with the boiling liquid. Screw on the lids and turn the jars upside down immediately. Leave upside down till cooled, then store in a cool dark place.

    Other ideas

    Use this quince in my recipe for Quince apple tart.

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