Quince smells wonderful, like a pear with notes of citrus. But resist tasting the raw fruit—it is highly tannic until cooked through. Quince require a long cooking time to soften to the point of being edible, and a sharp knife is needed for slicing through their hard flesh, but their delicate flavor is worth the wait and the work. Quince grows in much of the United States—I’ve even picked some in Central Park—and they are sold at many markets throughout the winter. Serve this dessert on its own or with vanilla ice cream and the easy crunch topping from the Pear Kanten with Pecan Crunch (page 101).
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Choose a medium-sized saucepan in which to poach the quince, and cut out a circle of parchment paper or wax paper to fit just inside the pan. Set aside the parchment paper.
Step 2
Bring 4 1/2 cups water, the honey, orange blossom water, and a dash of salt to a boil in the saucepan, stirring to dissolve the honey. Cut each quince quarter in half to form 2 wedges. Decrease the heat to a simmer. Add the quince to the simmering liquid, and place the parchment directly on top of the quince to cover. The paper should just barely touch the fruit. Simmer, gently stirring once every 30 minutes, until the quince is soft and cooked through, about 1 1/2 hours. Test a wedge of fruit for doneness; it should be soft and free of its raw tannic taste.
Step 3
To serve, place the quince in bowls with a few tablespoons of the cooking liquid. Add a teaspoon of lime juice and a few mint leaves to each bowl. Serve hot or cold.
