The effort it takes to cook a quince will give you a ton of bang for your buck. Poaching leaves you with tender fruit for a pie or tart and a gorgeous syrup that—you guessed it—is great for cocktails.
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Even after almost a full year of soaking in cognac, the quince pieces were still firm and crisp, and after straining the liquid off the fruit and spice, I took a taste and was floored: this stuff is amazing.