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Posts Tagged ‘Pomegranate-poached quinces’

You could have these for dessert with some crème fraîche but we like them for breakfast with yoghurt and granola.

Pomegranate-poached quinces – serves 6

  • 700ml pure pomegranate juice
  • 300ml cold water
  • 350g caster sugar
  • 3 fresh bay leaves
  • 1 tsp pink peppercorns
  • a few sprigs of thyme
  • pomegranate seeds, to serve (we skipped these)

Heat the oven to 160C/140C fan. 

Put the pomegranate juice, water and sugar into a heavy casserole with a lid. Stir well, then add the bay leaves, peppercorns and thyme. Put the casserole over a low heat and leave to warm gently. 

Peel, quarter and core the quinces and add to the pan with the pomegranate juice. 

Bring to the boil, then scrunch up a piece of baking paper, slightly bigger than the pan, then unscrunch again and press down on top of the quinces, tucking it in and up the sides of the pan. Cover with the lid and place in the oven. 

Cook for 1½-2 hours or until tender. Remove the lid and baking paper, then scoop out the quinces with a spoon. Strain the liquid, then return to the heat and bubble until reduced by half. Pour the liquid back over the quinces and leave to cool. Keep in the fridge until ready to eat, they keep well for a few days. 

(Original recipe from Cook, Eat, Repeat by Nigella Lawson, Chatto & Windus, 2020)

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