Grab those quince and being cooking, Hipcook!
As you know, quince has to be cooked to enjoy, so today’s task is to get poaching, Quincy Jones. Use a u-shaped peeler to peel the fruit. Using a sturdy knife, cut the quince in half. Cut some into segments and remove the core, but leave some just as they are. How to poach quince depends on what recipes I make, I like to have some of each type.
Get a large pot ready with water (start with about 2 cups), the juice of 2 lemons (and the squeezed lemons themselves), 4 cinnamon sticks, a scattering of cloves and cardamon pods, a sprinkling of star anise, and a vanilla pod, split lengthwise and teased open with the tip of a paring knife. Stir in 2 cups of sugar.
Bring the pot to a boil, reduce to a simmer and poach away. The room will smell fantastic in short order. The holidays are here! Take big breaths, deeply. Inhale through the nose and out through your mouth. You’re gonna make it through this one, and it will be awesome.
Your quinces are done when they have turned a wonderful orange, and are tender. When cool, store in a covered container in the fridge, immersed in all that poaching liquid. You’ll use both for the recipes that follow. (Quince can be stored this way for up to 10 days.)