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Quince poaching liquid

jaykat Mar 30, 2008 11:01 PM

I've just poached some beautiful quinces (for 4.5 hrs!!) and I have a lot of the poaching liquid left over. It is intensely sweet and full of flavour, but I just dont know what to do with it. Apart from eating some with the quinces, and pouring some over ice cream, I'm stuck for ideas.
But boy does the house smell fragrant!

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  1. k
    Kagey RE: jaykat Mar 31, 2008 01:51 AM

    I usually save it in a jar or plastic container and eat it over good Greek yogurt. Doesn't last long that way.

    3 Replies
    1. re: Kagey
      Gooseberry RE: Kagey Mar 31, 2008 09:20 AM

      I tried keeping mine in a sterilized bottle to use as a syrup - grew mould within ten days. Such a pity. I usually bottle poached quince slices in the poaching liquid, then process in a hot water bath. That seems to keep the mould from growing. Should have tried that with the syrup....

      1. re: Gooseberry
        sarah galvin RE: Gooseberry Mar 31, 2008 07:10 PM

        You should try processing in a water bath or pressure canner.

        1. re: Gooseberry
          Kagey RE: Gooseberry Apr 1, 2008 03:55 AM

          Aha. Probably not enough sugar! But in my house the syrup wouldn't last the ten days.

      2. v
        Vshu RE: jaykat Mar 31, 2008 09:35 AM

        How about making sorbet? Sorbet is basically flavored simple syrup anyway. Or even easier -- granita.

        1. alkapal RE: jaykat Mar 31, 2008 09:53 AM

          i like the sorbet idea, too.

          what about freezing cubes of it to add to fruit or vegetable soups (like a carrot, cumin, curry soup....with coconut milk....ginger....some caramelized onions/shallots...... oh, it is lunchtime, isn't it?!)

          1. Father Kitchen RE: jaykat Mar 31, 2008 04:14 PM

            Where did you get the quinces at this time of year?

            9 Replies
            1. re: Father Kitchen
              jaykat RE: Father Kitchen Mar 31, 2008 07:08 PM

              FK - I'm in Australia! Its the beginning of quince season here!

              1. re: jaykat
                Father Kitchen RE: jaykat Apr 1, 2008 05:21 AM

                Lucky you. I rarely see them here, even when they are in season. Do you every make quince chutney?

                1. re: Father Kitchen
                  MMRuth RE: Father Kitchen Apr 1, 2008 11:44 AM

                  Do you have a quince chutney recipe that you like? I made some in the fall and it was just far too sweet - I ended up throwing it out.

                  1. re: MMRuth
                    Father Kitchen RE: MMRuth Apr 1, 2008 12:29 PM

                    No. I was hoping someone else would volunteer a recipe. Years ago, I had a recipe for chutney made from still firm apricots, but I've lost it in one of my many moves. I think it would have worked with quince.

                    1. re: Father Kitchen
                      Father Kitchen RE: Father Kitchen Apr 1, 2008 01:44 PM

                      Me again. I just remembered we did make chutney some years back when I lived in Washington State. I had gotten the recipe from Uncle Phaedrus. I Googled "quince chutney" and came up with my original query and recipe. You can find it at www.hungrygrowser.com/phaedrus/m04140.... I loved it, but most went out the door as gifts. I never got a chance to make it again.

                      1. re: Father Kitchen
                        MMRuth RE: Father Kitchen Apr 1, 2008 01:45 PM

                        Thank you!

                        1. re: MMRuth
                          Father Kitchen RE: MMRuth Apr 1, 2008 03:54 PM

                          Never trust me to proof read. That should be www.hungrybrowser.com/phaedrus/m04140.... I'll try it and see if it works. Sorry about that.

                          1. re: Father Kitchen
                            MMRuth RE: Father Kitchen Apr 1, 2008 03:55 PM

                            It does - thank you. I like the orange in the recipe - I think it would give the chutney a nice tang.

                            Oh - and the ginger one sounds lovely too.

                2. re: jaykat
                  Gooseberry RE: jaykat Apr 2, 2008 03:13 AM

                  Quince season has just started here in South Africa, too :) I'm always amazed to read Jane Grigson's descriptions of how rare they were in 1970s England. Here, I can get them at all greengrocers and supermarkets for about $2.50/kg. Such an exciting harbinger of autumn... I'm thinking poached quinces in syrup, quince and walnut upside down cake, quince butter, quince and polenta tart, quince and apple pie.

                  AND I saw the first fuyu persimmons of the season at the supermarket yesterday! Can't wait for decent citrus, either...

              2. Father Kitchen RE: jaykat Mar 31, 2008 04:16 PM

                Could you combine the poaching liquid, some apple peels, and sugar to make quince jelly?

                1 Reply
                1. re: Father Kitchen
                  alkapal RE: Father Kitchen Apr 1, 2008 11:42 AM

                  oh....excellent idea!!

                2. Vetter RE: jaykat Mar 31, 2008 08:12 PM

                  How about in some sparkling water? A cocktail?

                  A custard might work, too.

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