This fall dessert showcases tender poached quince in a simple syrup redolent with cardamom and cinnamon. It’s perfect for a special occasion or when you want to serve guests a unique dessert.
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 the water, sugar, crushed cardamom pods, cinnamon stick, lemon zest, and juice.
Scrape the seeds from the vanilla bean and add both the seeds and the pod to the pot. If using vanilla extract, add it later in the process. Bring the mixture to a boil, stirring to dissolve the sugar.
After the sugar has dissolved, reduce the heat to low and add the quince pieces to the pot. Simmer quince gently for about 1 1/2 to 2 hours, or until they are tender and have turned a deep, rosy color. Be sure to stir occasionally.
To check if the quinces are done, insert a knife or fork into one of the pieces; it should slide in easily. Once the quinces are cooked, remove the pot from the heat. If you used vanilla extract, stir it in now. Let the quince cool in the poaching liquid.
To serve, place a few pieces of poached quince in a dessert bowl or elegant martini glass. Drizzle with some of the poaching syrup and sprinkle with chopped pistachios. If desired, add a dollop of Greek yogurt or a scoop of vanilla ice cream for a creamy contrast.
