This recipe for poached quince, from Michael Anthony of Gramercy Tavern, goes with Butternut Squash Custard.Photo credit: Ellen Silverman
The Martha Stewart Show, November 2009
- Yield Makes enough for 12 servings
- 2 cups sugar
- 1 cup brandy
- 2 cups white verjus
- 1 star anise
- 2 sticks cinnamon
- 4 cups diced peeled and cored quince (from about 6 quince)
- Place sugar in a small saucepan and add just enough water so that mixture resembles wet sand. Place saucepan over medium-high heat and cook sugar until melted and light golden in color.
- Carefully add brandy and stir in verjus. Wrap star anise and cinnamon in cheesecloth and tie with kitchen twine to enclose; add cheesecloth packet to saucepan. Bring mixture to a boil; immediately reduce to a simmer. Remove cheesecloth packet and let poaching liquid simmer for 20 minutes.
- Place quince in a shallow saucepan. Set a strainer over saucepan and pour poaching liquid over quince. Transfer saucepan to medium heat and cook until liquid is heated through and quince is tender, about 1 minute. Remove from heat; let cool to room temperature.
Quince can be kept, in liquid, refrigerated, up to 3 days.
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