My Nepenthe by Romney Steele, includes recipes from the Big Sur restaurant like Marinated Fresh Monterey Sardines; Rosemary Lamb Brochettes with Mint Pesto; Wine Poached Quince with Rosemary; and Herb-Stuffed Pork Loin Roast with Wine Poached Quince.
Makes about 2 cups
Peel and core the quince. Slice into thin wedges and drop into a bowl of lemon water. Combine the lemon peels, the 1-1/4 cups water, the wine, honey, sugar, bay leaf, rosemary, cinnamon, and peppercorns in a medium saucepan. Bring to a boil then decrease the heat to medium. Drain the quince and add it to the poaching liquid. Press a small round of parchment paper onto the quince to keep them submerged in liquid. Simmer until the quince are fork tender, 30 to 40 minutes. Transfer the quince to a small bowl. Return the liquid to a boil. Boil until thick and syrupy, 3 to 5 minutes. Pour over the quince and let cool.
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This page created April 2010
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