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Poached Quince Balls

This recipe from chef Eric Snow of the Oak Room is used to make White Chocolate Spheres Filled with Chocolate Mousse, a one-of-a-kind Valentine's Day dessert.

  • Yield: Makes 12
Poached Quince Balls

Source: The Martha Stewart Show, February Winter 2009


  • 1 1/2 cups plus 1 tablespoon sugar
  • 1 piece star anise
  • 1 stick cinnamon
  • 3 quince, peeled, cored, and seeded


  1. In a medium saucepan bring sugar, star anise, cinnamon, and 4 cups water to a boil over medium-high heat.

  2. Meanwhile, using a 1/2-inch melon baller, scoop out 12 balls of quince.

  3. Add quince to liquid and reduce to a simmer. Cook until quince is tender, about 3 minutes. Remove from heat and let cool completely in liquid. Store quince in poaching liquid in an airtight container, refrigerated, until ready to use.

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