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By Itamar Srulovich and Sarit Packer
Published 2014
This is a by-product of our constant quince poaching. The liquid that remains is so laden with wonderful quince flavour, it’s a shame to let it go to waste. Make this when you’re preparing poached quince with curd cheese and honeyed hazelnuts or if you decide to poach quince to serve with marzipan and almond cakes.