Poached quince scented with lavender

Name: Poached quince scented with lavender (Membrillo perfumado de espliego)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 1 teaspoon dried lavender heads; 1¾ cups (12 oz/350 g) sugar; 6 quince, peeled, keeping stalks intact; 2 tablespoons freshly squeezed orange juice; 1 cinnamon stick; 2 cups (500 ml) freshly squeezed pomegranate juice; 2 tablespoons freshly squeezed lemon juice

Membrillo perfumado de espliego

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Lavender is a rarity in Andalusian kitchens today, so I was overjoyed to find Clive using it for this dessert. In the days of Al-Andalus, it was common in syrups, desserts, and even alongside cinnamon in chicken and meat dishes. One Sephardic recipe even adds it to stuffed partridge.

Ingredients

2 cups (500 ml) freshly squeezed pomegranate juice
2 tablespoons freshly squeezed lem

Europe
Spain
La Subbética
Los Juncares
Dessert
Andalusia
Vegan
Gluten-free
Mediterranean

Method

In a large pan, combine the pomegranate, lemon, and orange juices with the sugar and bring to a boil. Lower the heat and simmer to thicken slightly, 8 to 10 minutes.

Add the quince to the liquid, cover the pan, and simmer slowly for 1½ to 2 hours, or until tender.

Once cooked, add the cinnamon stick and lavender and leave the quince to steep in this juice for 3 to 4 hours.