Poached Quinces in Honey

  • Serves

    serves 4


By SAVEUR Editors

Published on August 8, 2007

When SAVEUR contributor Peggy Knickerbocker went to Greece in 1995, all she brought back was this recipe for clove-spiced quinces.


  • 4 quinces
  • 1 cup honey
  • Juice and peels of 2 lemons
  • 15 whole cloves


Step 1

Peel quinces, reserving peels. (As you work, set aside peeled quinces in a bowl of water and lemon juice to prevent browning.) Place quinces in a large saucepan—a pan big enough for quinces to fit in one layer on the bottom. Add peels, which bring out that pink color, honey, 3 cups water, lemon juice and peels, and cloves.

Step 2

Bring to a simmer over medium-high heat, reduce heat to medium-low, cover, and poach quinces, turning occasionally, until tender, about 30 minutes (depending on variety, size, and ripeness). Allow quinces to cool in poaching liquid, then transfer to a bowl, and reduce liquid over high heat until syrupy, about 20 minutes. Strain and pour over quinces. Set aside to cool; serve at room temperature.

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