Vanilla-poached Quince

8 Servings
quince English
Vegetarian Vegan Winter farmers market Desserts quince English

1 pod illa bean
5 peppercorns ck pepper
1 1/4 cups granulated ar
1 lemon on zest finely pared
16 ounces water
4 whole Quince

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. 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 cr?me fra?che or clotted cream.


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