Name: Slow-cooked quince
Cook time: 240 min
Total time: 240 min
Yield: 4
Ingredients: 1/2 cup (110g) caster (superfine) sugar; 2 tablespoon honey; 1 dried bay leaf; 1 star anise; 3 cup (750ml) water; 2 quinces (800g)

Slow-cooked quince

This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.

Ingredients

1/2 cup (110g) caster (superfine) sugar

2 tablespoon honey

1 dried bay leaf

1 star anise

3 cup (750ml) water

2 quinces (800g)

Method

1.Place the sugar, honey, bay leaf, star anise and water in a large saucepan. Stir over medium heat until the sugar is dissolved.

2.Peel quinces, cut into eighths; remove cores. Add quince to the syrup; cook over medium heat until the syrup comes to a simmer. Cover quinces with a piece of baking paper cut-to-fit the size of the pan. Simmer, covered, over low heat 3½ hours or until quince is soft and rose-coloured.

3.Serve quince topped with some of the poaching liquid.

Cook a double or triple batch of these divine quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast. For a quick quince dessert, thinly slice the poached quince over puff pastry for a sumptuous tart, or simply serve drizzled with cream or custard, or spooned over ice-cream.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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