Wine Poached Quince with Rosemary

Makes about 2 cups

• 2 medium quince
• Peel of 1/2 lemon
• 1-1/4 cups water
• 1 cup dry white wine
• 1/3 cup honey
• 4 tablespoons granulated sugar
• 1 bay leaf
• 1 sprig fresh rosemary
• 1/2 cinnamon stick
• 2 black peppercorns

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.

• from:
  My Nepenthe
  Bohemian Tales of Food, Family, and Big Sur
• by Romney Steele
• Andrews McMeel Publishing 2009
• Hardcover; $35.00; 352 pages
• ISBN-10: 0740779141
• ISBN-13: 978-O-7407-7914-5
• Reprinted by permission.

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This page created April 2010