Quinces Poached in Muscat

Preparation info
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By Nigella Lawson

Published 1998

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I’ll poach anything in muscat given the chance, but this mixture of honey-sweet wine and fruit from, and perhaps not just metaphorically, the garden of Eden is more than mere culinary opportunism. It is gloriously, impeccably right.

I poach the quinces in the oven rather than on the stove, because it is easier to control the heat this way, and thus to keep the fruit poaching so gently that they keep their form and the liquid its almost ruby clarity. For, as the quinces cook, they be