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Robert Wemischner
Red wine-poached quince
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Preparation info
Yield: Approximately 24 ounces ,
12
servings, each serving weighing approximately 2 ounces
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
8
Americas
United States
Dessert
Vegan
Gluten-free
Method
In a medium-sized, heavy, nonreactive saucepan, bring the wine, water, sugar, and vanilla bean to the boil.
Reduce to a simmer, add the quince, and cook for approximately 45 minutes, over low heat, or until tender but not disintegrating.
Cool the fruit in the syrup.
Reserve the syrup for the plating sauces below.
Remove to a shallow