Quince poached in pomegranate juice from Plenty More (page 304) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.292 in the US edition.

  • Ganga108 on May 24, 2026

    Luckily I had a pomegranate from the tree at the back of the garden, already seeded. I extracted the juice and used it in this recipe to cook the last of the quinces (also from a tree at the back of the garden). I used the instant pot, and added a bay leaf to his ingredients (I am a fan of bay with poached quinces). Excellent! Leftovers will be used to top porridge and chia puddings for this week's breakfast.

  • caitmcg on July 10, 2016

    This is a lovely dessert, and it would make a fitting end to a Middle Eastern menu. The syrup smells just fantastic as it simmers, and has a rich and complex flavor. I served this with a dollop of Greek yogurt in place of clotted cream, and I liked its tanginess against the intensely flavored syrup.

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