Spice Poached Quince - Cook Republic #quince #poachedquince


  • Author: Sneh
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 1 kg 1x
  • Category: Jams, Preserves
  • Cuisine: Vegetarian, Gluten Free
  • Diet: Vegetarian


  • ¾ cup (150g) raw sugar
  • 1 bay leaf
  • 1 star anise
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 lemon
  • 2 tablespoons honey
  • 1-litre water
  • 4 large quinces (approximately 1 kg)


  1. Pre-heat oven at 120C (convection)/ 100C (fan-forced).
  2. Peel the quince using a y-peeler. Place the quinces on a sturdy and heavy wooden board. Using a sharp knife, carefully cut the quinces into quarters. Using a combination of a paring knife and melon peeler, remove the pith and core of the quinces.
  3. Add sugar, bay leaf, star anise, vanilla, lemon zest and juice, honey and water to a wide oven-safe cooking pot. Simmer gently on medium-low heat for 5-8 minutes until the sugar has melted. Remove from heat and add all the quince quarters to the pot. Ensure that the quince slices are covered with the poaching liquid. Place a baking paper over the quinces and cover with the pot lid.
  4. Poach in a pre-heated oven at 120C (convection)/ 100C (fan-forced) for 4 hours.
  5. Remove from oven and cool completely. Scoop the poached quince slices gently from the pot and into a clean glass container. Top with some of the poaching liquid. Cover with an air-tight lid and store in the fridge for up to 2 weeks.
  6. Strain and pour the remaining poaching liquid in glass jars. Cover with air-tight lids and store in the fridge for up to 2 weeks.