Spicy Poached Quince, Baby Gem

Roast Pecans, Fresh Ricotta and Edamame Salad with Mulled Wine Dressing


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

Quinces mark the start of the end of summer, and their texture is firmer and less juicy than the stone fruit they follow. However, with slow gentle cooking they develop into a rich textural mouthful. Quinces are funny creatures, as they take an awfully long time to cook compared to a pear, yet they become very soft when cooked and then firm up when cooled.

This salad relies on contrast of textures for its appeal as much as on flavour, with the crunch from the nuts and edamame (fresh