Quince Poached in Cardamom Syrup |
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Prep Time: 25 Minutes Cook Time: 110 Minutes |
Ready In: 135 Minutes Servings: 8 |
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In Greek mythology, the quince, with its intoxicating perfume, was the golden apple that Paris gave to Aphrodite, the fairest of them all. Edward Lear's Owl and Pussy-Cat dined on mince, and slices of quince, which they ate with a runcible spoon. Coming up with a recipe to match the stuff of legend is not the easiest thing in the world, but this ultra-simple creation is delicate and alluringly aromatic. Worthy, in fact, of the goddess of beauty and, served as a compote with a little whipped cream or Greek-style yogurt, suitable for eating with a spoon, runcible or otherwise. Ingredients:
4 quinces (about 2 pounds total) |
6 cups water |
2 cups sugar |
4 (1/4-inch-thick) lemon slices |
4 (1/4-inch-thick) orange slices |
6 green cardamom pods, gently crushed |
Directions:
1. Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).
2. Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.
3. Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods.
4. Cooks' note: Quince in syrup is best the day it is made but can be kept, chilled, 2 weeks.
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