Skip navigation and jump to content.
polenta_2.jpg

 the goods

6 quinces

4 cups pomegranate juice

1 1/2 cups sugar

2 cinnamon sticks

1 vanilla bean

2 cardamom pods

active time: 20 minutes

total time: 3-6 hours, depending on cooking method

you will need:

  • crockpot / slow cooker
  • or large baking dish

 

quinces poached in pomegranate nectar

pour the pomegranate juice into a crockpot (if slow cooking) or baking dish, add the sugar, cinnamon, cardamom and the vanilla bean (split with its seeds scraped into the liquid)

peel and core the quinces (carefully, they are tough customers).

slice in half, then slice each half into quarters. Place them immediately into the pomegranate juice to prevent them from browning.

wrap the cores in some cheesecloth, if you have it, and add to the liquid. There is a lot of pectin in this part of the fruit (you can omit this step if you haven't got any cloth lying around).

slow cooking: cook fruit for about 6 hours on a low setting

oven cooking: bake at around 300f for 3-4 hours until quinces are tender

delicious served with plain yoghurt.

leftovers can be baked into a great cake.



\