Name: Walnut Salad with Poached Quince
Yield: For 4
Cuisine: French
Ingredients: salt and freshly ground black pepper; 475 ml water; 100 g caster sugar; 2 ripe quinces; 2 tablespoons quince syrup; a good handful of roughly chopped walnuts; 2 cloves; 3 tablespoons walnut oil; 1 star anise; 1 cinnamon stick; 1 tablespoon raspberry vinegar; 5 peppercorns; 1 vanilla pod; a handful of fresh chopped chives; juice of ½ a lemon; 250 g mixed baby greens

Preparation info

For
4

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

This is a fabulous autumnal combination. The quinces take quite a bit of poaching but definitely benefit from a slow soak in sweet spice-infused syrup. Try to get your hands on fresh walnuts or, if that’s not possible, fresh hazelnuts. It will make such a difference to this sweet and pungent salad.

Ingredients

2 ripe quinces
250 g mixed baby greens
a good handful of roughly

Method

Wash the quinces thoroughly, remove their thick skin with a vegetable peeler and set aside.

Combine the syrup ingredients in a saucepan big enough to hold the quinces comfortably. Bring to the boil, then add the quinces. Lower the heat and simmer for about 45 minutes, until they are very tender. Allow to cool in the pan.

Remove and slice each quince into 6 wedges, removing the c