Spiced poached quince with mascarpone

Louise Robinson serves up a spiced poached quince recipe, proving that the simplest dishes are often the best. Serve with heaps of creamy mascarpone for a comforting autumn dessert.

First published in 2017
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Ingredients

Metric

Imperial

Spiced poached quince

To serve

Method

1
To begin, place the water, lemon juice, lemon zest, cinnamon stick and star anise in a medium pan over a low heat. Stir continually until all the sugar has dissolved
2
Meanwhile, peel each quince and cut into quarters, removing the cores
3
Add the quince quarters to the syrup and cover with a cartouche with a small hole cut in the middle to allow steam to escape (a cartouche is a round of parchment paper cut to fit snugly in the pan). Simmer for 2 hours or until the fruit is a deep red and tender and the syrup has reduced
4
Serve the quince in a little syrup with a generous dollop of mascarpone
First published in 2017
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Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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