Spiced poached quince with mascarpone

Not yet rated

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




Spiced poached quince

To serve


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
Meanwhile, peel each quince and cut into quarters, removing the cores
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
Serve the quince in a little syrup with a generous dollop of mascarpone

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like