Germany loves its quinces . Quince jam is everywhere, and we even have quince lemonade . Naturally, I had to get a fresh one while home and experiment with it!
Quinces are related to apples and pears, and, to quote my father concerning the looks of a quince, then if I were a pear, and my wife an apple, our hypothetical child would be a quince. Which is to say that quinces are large, yellow, smooth skinned, and kind of bulbous with a bit of a thinner pear-style top. They also are completely horrible raw – never, ever try to eat it like a fresh apple or add it to fruit salad. When cooked, roasted or otherwise prepared, however, it’s subtle sweetness really shines. Since I had only one quince and wasn’t intending to make jam, I decided to try poaching, slightly adapting a Cooking Light recipe .
- one quince
- 4 cups water
- 30ml liquid artificial sweetener
- 1 tablespoon ground cinnamon
- 1 pinch ground black pepper
- 1 tsp lemon juice
1. Quarter and peel your quince
2. Bring 4 cups water with all the other ingredients to a boil in a large covered pan.
3. Add quince quarters and simmer for 45 minutes, until quince almost falls apart.
4. Remove quinces with a slotted spoon, spoon on a bit of the cooking liquid and sprinkle with a bit more cinnamon. Take a bite, sigh contentedly and try to determine whether this is more like baked apple or baked pear. Optional: Let your mother try a bite and approve delightedly!