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Basic Poached Quince


—Adapted from "Simply Quince" by Barbara Ghazarian

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Basic Poached Quince 1 Picture


  • 8 cups water
  • 1 cup sugar
  • Juice of 1 lemon
  • 1 stick cinnamon
  • 2 pounds ripe quinces, cored and cut into 1/2-inch wedges


Servings 4
Adapted from


Step 1

Combine all ingredients in a large, heavy saucepan over medium-high heat. Bring to a boil, stirring, until sugar is dissolved.

Reduce heat to low and simmer, stirring occasionally, until fruit is tender when pierced with a knife, about 1¼ hours. Discard cinnamon and let quince and liquid cool to room temperature. Can be stored 1 week in the refrigerator and 1 year in the freezer.

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