Quince Poached in Cardamom Syrup

Quince Poached in Cardamom Syrup
Quince Poached in Cardamom Syrup
In Greek mythology, the quince, with its intoxicating perfume, was the golden apple that Paris gave to Aphrodite, "the fairest of them all." Edward Lear's Owl and Pussy-Cat dined "on mince, and slices of quince, which they ate with a runcible spoon." Coming up with a recipe to match the stuff of legend is not the easiest thing in the world, but this ultra-simple creation is delicate and alluringly aromatic. Worthy, in fact, of the goddess of beauty and, served as a compote with a little whipped cream or Greek-style yogurt, suitable for eating with a spoon, runcible or otherwise.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 to 10 (dessert) servings
Dessert Vegetarian Quince Healthy Vegan Simmer Cardamom Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 2 cups sugar
  • 6 cups water
  • Carbohydrate 49 g(16%)
  • Fat 0 g(0%)
  • Fiber 2 g(6%)
  • Protein 0 g(1%)
  • Saturated Fat 0 g(0%)
  • Sodium 8 mg(0%)
  • Calories 187

Preparation Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration). Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved. Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods. Cooks' note:Quince in syrup is best the day it is made but can be kept, chilled, 2 weeks.

Preparation Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration). Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved. Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods. Cooks' note:Quince in syrup is best the day it is made but can be kept, chilled, 2 weeks.

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