Poached quince is a classic fall dessert that turns this humble, often-overlooked fruit into something truly elegant. Slow-simmered in a fragrant syrup of cardamom, cinnamon, citrus, and vanilla, the quince transforms into tender, jewel-toned pieces that are as beautiful as they are delicious. Served with a drizzle of the spiced syrup and finished with creamy yogurt, ice cream, or a scattering of pistachios, this dish makes a refined finale for dinner parties, holiday gatherings, or simply a cozy evening at home.
INGREDIENTS:
For the Poached Quince:
4 ripe quinces, washed, cut in half, cores removed
2 cups granulated sugar
4 cups water
4-5 cardamom pods, crushed
1 cinnamon stick
1 lemon, zest and juice
1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
For Serving:
Greek yogurt or vanilla ice cream (optional)
Chopped roasted pistachios (optional)
METHOD:
In a large, heavy-bottomed pot, combine water, sugar, cardamom, cinnamon stick, lemon zest, and lemon juice. Scrape the seeds from the vanilla bean and add both seeds and pod (reserve vanilla extract if using). Bring to a boil, stirring until the sugar dissolves.
Reduce heat to low and carefully add the quince halves. Simmer gently, partially covered, for 1½ to 2 hours, until the fruit is tender and has developed a deep rosy hue. Stir occasionally and check liquid levels; add a splash of water if needed.
Test doneness with a fork—the quince should yield easily. Remove from heat. If using vanilla extract instead of a bean, stir it in now. Let the fruit cool in the poaching liquid to absorb more flavor.
Place quince in dessert bowls or martini glasses. Spoon over some of the spiced syrup. Garnish with pistachios and, if desired, a dollop of Greek yogurt or a scoop of vanilla ice cream.
