Citrus and Vanilla Poached Quince
These quinces poached in a citrus and vanilla infused syrup can be eaten as is or used to make other delicious desserts. They are so easy to make but look absolutely gourmet!
Servings: 4 people
Calories: 457kcal
Ingredients
For the poached quince:
- 4 medium quinces
- 5 cups water
- 1 cup brown sugar
- 2 strips orange zest , peeled with a vegetable peeler
- ½ vanilla bean , split and the seeds scraped
- ½ lemon , juiced and zested
For the mascarpone cream:
- 1/2 cup mascarpone cheese , at room temperature
- 1 tablespoon heavy cream
- Tiny pinch of cardamom
- 1/2 teaspoon vanilla extract
- Chopped pistachios , for garnish
Instructions
The poached quince.
- Add the water, brown sugar, orange zest, vanilla bean seeds, lemon zest, and juice in a medium saucepan. Bring to a simmer over medium heat.
- Prepare the quinces by peeling, coring, and cutting them into halves. Place them into the poaching liquid as you go to prevent oxidation. If necessary, add more water to cover the quinces completely.
- Simmer for about 30-40 minutes, until the quinces are tender. The cooking time depends on the variety and freshness of the fruit.
- Keep the poached quinces in the syrup until ready to use. They can be stored in the fridge for about a week.
- You can enjoy the poached quince right away, add it to other baked goods, or make the mascarpone cream and turn it into a beautiful dessert.
The mascarpone cream.
- Combine all the ingredients except pistachios in a bowl. Top the poached quince with a dollop of the mascarpone cream and garnish with chopped pistachios. Enjoy!
Notes
Adapted from “Sweeter off the Vine” by Yossy Arefi.
Nutrition
Calories: 457kcal | Carbohydrates: 68.2g | Protein: 4.6g | Fat: 20.6g | Cholesterol: 47.6mg | Sodium: 50.3mg | Sugar: 49.9g