Poached Quince
For the short time in Autumn when they are in season, quince are nectar of the Gods. They are easy to prepare but need to cook for a long time (8hrs) to get the depth of flavour and rich ruby colouring. In the PC, this drop to 2hrs. East and so yummy.
Ingredients
- 6 quince
- 2 litres Water
- 1 kg sugar
- 1 lemon
- 2 whole star anise
- 1 stick cinnamon
Instructions
- Bring all ingredients other than the quince to a low simmer.
- Peel quince (after smelling the musky aroma). Top and tail, and slice in half. Place in simmering liquid.
- Close and lock lid. Bring to pressure (when red pressure indicator rises) on setting 1. Cook at pressure for 2 hours.
- Release pressure naturally. Remove the core and seeds. Serve with thickened cream, custard or ice-cream.