Basic Poached Quince
—Adapted from "Simply Quince" by Barbara Ghazarian
- 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
Adapted from online.wsj.com
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.