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Quinces poached with cloves πŸ’›

January 11, 2017

When I hold a quince I have to smell it. It is such a special fruit unlike any other. It looks like a large yellow pear but once you cut into it you get a wonderful suprise.

The flesh is much firmer than an apple or a pear, and the taste is sublime, tart yet absolutely scrumptious.

My late grandmother would enjoy eating quinces as they were, she also made the most delicious quince jam.

Over the holidays my mother and I decided to try out hand at poached quinces, and the result was mouthwatering.

Here is the super simple recipe – 

Ingredients – (enough for 4)

  • 2 large quince
  • 3-4 whole cloves
  • 4 tablespoons dark brown sugar
  • 1 cup boiling water


  1. Carefully half, peel and core the quinces. Make sure to keep the pips, you will need these.
  2. Place the quinces in a heavy bottomed pan.
  3. Put a spoonful of sugar in each quince half.
  4. Pour over the water.
  5. Add the pips and cloves to the water.
  6. Place over a high heat until the water boils. 
  7. Turn down heat to a simmer and leave to cook with the lid on for 20-30minutes until the quinces are soft.

Serve hot or cold with a big spoonful of clotted cream. My father prefers a healthier option and adds yogurt. 

Just the most delicious dessert! The cloves add an amazingly wintery taste and the pips turn the poaching water into a lovely amber coloured sauce.

Enjoy! xxx


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  1. Michael Wilson permalink

    I will give This One Ten out of Ten πŸ˜œπŸ‘πŸ™Œ

    Sent from my iPad

  2. Thanks for reminding me of the only form of quince that I like! Got to try it over the weekend πŸ™‚ (with your recipe of course!) Would be lovely if we had my Moms ayva reΓ§el to top it with!

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