Poached quince from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 869) by Stephanie Alexander

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Truebunyip on June 03, 2016

    Be warned that there are two varieties of quinces. If you are using the larger pineapple quinces (almost square in cross-section) they will not change colour however long you cook them for. If you want the deep red colour use the smaller, round Smyrna quinces.

  • Melanie on May 17, 2015

    Lovely flavour, I can never get enough of quinces at this time of the year (I think the magic of their changing colour is quite apt for autumn). This is a very simple preparation that can either be eaten simply as poached fruit or used in other recipes. The leftover poaching syrup also makes for great cordial.

  • AliciaWarren on April 10, 2014

    Oven poached quinces - If you have quinces this is a great recipe to commence with. Once you have poached quinces, as well as using them in casseroles and desserts, you can drain the juice and make quince jelly, and pulp the fruit and make quince paste, thus maximising the preserves you get from your quinces.

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