Quinces do have to be cooked and usually that’s done in a sugar syrup, so the short answer is yes. BUT in contrast to the pears in the recipe above, the very hard core of a quince doesn’t lend itself to removal from below, so quinces are sliced. To me, quince flavor is so special (depending partly on the variety) that other flavors detract, although spices as well as wine are sometimes added.
What white wine would you use for this, Ed? Something on the fruity side? A riesling? I'm reminded of the pears poached in red wine we used to enjoy in Roman restaurants. I think they've disappeared, along with so many other delicious things of yore.
A better wine gives slightly better results, but I generally use a inexpensive white with good acidity and no defects. Recently, I used a vinho verde, which happened to have a little sweetness together with acidity. A Riesling would be good.
After a thorough scolding at the fruit market when I pressed my finger in the flesh of the pear to test ripeness I still see the sign written in pencil on a piece of cardboard, “don’t touch the pears”
Could quinces be poached this way?
Quinces do have to be cooked and usually that’s done in a sugar syrup, so the short answer is yes. BUT in contrast to the pears in the recipe above, the very hard core of a quince doesn’t lend itself to removal from below, so quinces are sliced. To me, quince flavor is so special (depending partly on the variety) that other flavors detract, although spices as well as wine are sometimes added.
What white wine would you use for this, Ed? Something on the fruity side? A riesling? I'm reminded of the pears poached in red wine we used to enjoy in Roman restaurants. I think they've disappeared, along with so many other delicious things of yore.
A better wine gives slightly better results, but I generally use a inexpensive white with good acidity and no defects. Recently, I used a vinho verde, which happened to have a little sweetness together with acidity. A Riesling would be good.
After a thorough scolding at the fruit market when I pressed my finger in the flesh of the pear to test ripeness I still see the sign written in pencil on a piece of cardboard, “don’t touch the pears”
A light, ephemeral glaze--yes!