Recipe: Poached Quinces
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We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.
Recipe: Poached Quinces
“The intoxicating, maddening perfume of the quince is always there, in each new challenge and new discovery.” Ben Shewry, Uses for Obsession
Ben Shewry
Published 22.05.25
Poached Quinces
The Ruby Red Quince
Slow-cooked quince is pure magic. I always save the skins and cores and cook them with the quinces, as they contain a great amount of flavour and pectin, which thickens the syrup as it gently cooks. To throw them away would be a straight-up insult to this magical fruit.
Ingredients
(serves 6-8)
1600ml water
300ml red wine
2250g sugar
1 cinnamon quill
3 star anise
2 bay leaves
30 black peppercorns
3 pieces of orange rind
3 large quinces
2 tablespoons of lemon juice
200ml pure cream (or more if you are a hedonist)
A large piece of muslin cloth
A piece of kitchen twine
Baking paper
A heavy-based saucepan (I used a Le Creuset)
Method
1. In a heavy-based saucepan, add the water, red wine, sugar, cinnamon, star anise, bay leaves, peppercorns and orange peel. Stir well and bring to a boil.
2. While you wait for the syrup to boil, peel the quinces, saving the peel. Cut the quinces into quarters and use a small sharp knife to remove the core. Save these too.
3. Spread the large piece of muslin cloth on the bench and place the quince skins and cores in the centre. Bring the edges up to form a pouch and tie tightly with twine.
4. Once the syrup comes to a boil, turn down to a simmer and add the quince quarters and the muslin bag to the syrup. Use the baking paper to make a cartouche and place on top. Weigh the quinces down until completely submerged by placing a plate or two on top.
5. Simmer very gently for six hours or until the quinces have turned into a deep ruby colour.
6. Allow to cool slightly before adding the lemon juice to the syrup and serving in bowls with hedonistic amount of pure cream.
7. Any leftovers will keep well for a week in an airtight container in the fridge.
