Slow Cooker Poached Quince Recipe

Quinces are a fruit which is much neglected in the UK, usually relegated to the cheese board as a jelly.   There are many ways to enjoy quince such as roasted, baked and stewed.

Did you know?

The term “marmalade”, originally meaning a quince jam, derives from marmelo, the Portuguese word for this fruit.

As you will find out by handling a quince, they are rock hard, so not the best to eat raw.  A delicious way to eat them is poaching them and serving the fruit alongside some thick yoghurt for lux breakfast.

This is a recipe for poaching one quince, this will easily serve 2 greedy people, or keep some of the fruit aside to use in other recipes such as pastries or a tart.  Another thing you will notice is that the colour changes dramatically.  The red colour intensifies the longer the quince is cook

Slow Cooker Poached Quince Recipe

Ingredients

I large quince

600ml water

130g sugar

2 cinnamon sticks

3 cloves

Method

Measure 300 ml of the amount of water and add to a saucepan along with the sugar.

Bring to the boil,  stirring and simmer until the sugar is fully dissolved

Meanwhile place 300 ml of water in the slow cooker and set on HIGH to heat

Add the cinnamon sticks and cloves to the slow cooker

Add the syrup mix to the slow cooker.

Peel the slice the quince, quickly as it will brown.

Add the slices to the slow cooker.

Add a piece of baking paper the size of the surface of the slow cooker, dampen with water and place it over the the quince slices so that they are covered completely and press down gently

Place the lid on the cooker and set to LOW

Cook for 12 hours until the slices are a gorgeous red colour and tender.

Serve hot or cold, delicious with yoghurt, or ice cream, or with rice pudding.