Spiced Poached Quince with Yogurt
Enjoy the delicate sweetness and fragrant aroma of poached quince, gently cooked with warming spices until tender and rosy. This elegant, sugar-free dessert is perfectly balanced when served with creamy Greek yogurt.
For 4 servings
Wash the quinces thoroughly. Using a sharp vegetable peeler, carefully peel the skin from both quinces. Quarter each quince and use a small spoon or paring knife to remove the tough core and seeds. Immediately place the peeled and cored quince quarters into a bowl of water with a splash of lemon juice to prevent browning.
In a medium saucepan or pot, combine the 4 cups of water, cinnamon stick, star anise, remaining lemon juice, and vanilla extract. Add the prepared quince quarters to the pot, ensuring they are mostly submerged in the liquid. If not fully covered, add a little more water.
Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and cook for 45-60 minutes, or until the quince is fork-tender and has turned a beautiful rosy pink color.
Once tender, remove the pot from the heat. Let the quince cool completely in the poaching liquid. This allows the fruit to absorb more flavor and achieve a deeper pink hue.
Once cooled, you can serve the quince immediately or transfer it, along with some of its poaching liquid, to an airtight container and refrigerate for later use.
To serve, spoon about 1/2 cup of plain Greek yogurt into individual bowls. Place one or two poached quince quarters on top of the yogurt.
Drizzle a tablespoon or two of the fragrant poaching liquid over the quince and yogurt.
Finish by sprinkling the chopped walnuts over each serving for added texture and nutty flavor.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Choosing Quince: Look for firm, bright yellow quinces without blemishes. They should feel heavy for their size and have a pleasant, floral aroma.
- 2Preventing Browning: Quince oxidizes quickly once peeled and cut. Have a bowl of water with a tablespoon of lemon juice ready to submerge the pieces immediately after preparation.
- 3Sweetness Adjustment: While this recipe is sugar-free, if you prefer a sweeter dessert, you can add a sugar substitute like stevia or erythritol to the poaching liquid to taste.
- 4Storage: Poached quince can be stored in its poaching liquid in an airtight container in the refrigerator for up to 5-7 days. The flavor often deepens overnight.
Adapt it for your goals.
Spice Profile
Experiment with other warming spices like a few cardamom pods, a slice of fresh ginger, or a couple of cloves added to the poaching liquid for a different aromatic twist.
Serving OptionsServing Options
Instead of Greek yogurt, serve the poached quince with a dollop of mascarpone, crème fraîche, or even a scoop of vanilla bean ice cream for a richer dessert experience.
Fruit MedleyFruit Medley
Add a few slices of apple or pear to the poaching liquid during the last 20 minutes of cooking for a mixed fruit compote, enhancing the texture and flavor complexity.
Why this is on our healthy list.
Rich in Fiber
Quince is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
High in Protein
Greek yogurt provides a significant amount of protein, contributing to satiety, muscle repair, and overall body function.
Antioxidant Properties
Both quince and the spices (cinnamon, star anise) contain antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
The pink color in poached quince develops due to a natural chemical reaction (oxidation of tannins) that occurs during slow cooking. Ensure you cook the quince slowly over low heat for the full duration, and allow it to cool completely in the poaching liquid, as this process continues during cooling.
