Poached Quinces


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

I like these with pistachio ice cream. I love the colour of the quinces after they have been gently stewing in their syrup for a couple of hours. You could add other flavourings with the fruit, such as half a vanilla bean, a piece of cinnamon stick, or perhaps some cloves.


  • 230 g (1 cup) caster (superfine) sugar
  • 1 long strip lemon rind
  • juice of half a lemon
  • 4 quinces


Put the sugar, lemon rind, juice and about 1 litre (4 cups) of water in a saucepan and bring to the boil.

Meanwhile, cut the quinces into quarters from the top down. Core and peel them (take care with the knife that it doesn’t slip on the hard quince). Halve the quince pieces now into slices of about 2 cm (¾ inch) each and put them in the boiling syrup. Lower the heat to the lowest simmer possible, cover and simmer for about 2 hours. Add another 250 ml (1 cup) of water after about 45 minutes and another towards the end or if the syrup looks too scant. Try not to move the quinces about at all so that they don’t break up. If you do need to move them, slide a wooden spoon under to shift them. When they are a beautiful colour, remove from the heat and leave them to cool in their syrup.

Serve the quinces with a little syrup drizzled over and a scoop of vanilla or pistachio ice cream.