This recipe for poached quince, from Michael Anthony of Gramercy Tavern, goes with Butternut Squash Custard.Photo credit: Ellen Silverman
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.