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    Vanilla-Poached Quince

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    Vanilla-Poached Quince

    If you can't get quinces, use apples or pears instead. Poach them in the same way, but for less time, as they are softer.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes


    • 1 vanilla pod
    • 5 black peppercorns
    • 250g granulated sugar
    • Finely pared zest of 1 lemon
    • 500ml water
    • 4-5 quince (depending on size)


    1. Slice down the length of the vanilla pod so that it opens out to reveal its seeds. Place in a wide, non-corrodible saucepan with the peppercorns, sugar, lemon zest and water. Place over a medium heat and stir occasionally until the sugar has dissolved, then reduce to a simmer.
    2. Meanwhile, peel, quarter and core each quince. If they are large, cut each quarter into thick segments. As you prepare each quince, drop it into the vanilla syrup. Make sure all are coated in the liquid. Crumple up a sheet of greaseproof paper and scrunch it on top of the quince so that it protects them from the air. Cover the pan with a lid and return the fruit to a gentle simmer. Poach for 30 minutes or until the quince are very tender. Then, using a slotted spoon, carefully transfer the quince from their syrup into a bowl. Vigorously boil the syrup for 8-10 minutes, or until it has reduced by about a third. Strain the syrup over the quince. Serve warm or cold with crème fraîche or clotted cream.

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