I’m still experimenting with quince, after my success with making quince jelly. This is a fairly simple preparation that just takes time on the stove. It takes a while for it to actually soften enough to eat.
The sugar in the poaching liquid balances out the astringent fruit. I like the quince this way, but I didn’t love it.
What really got me interested in this recipe was the mascarpone, spiked with elderflower liqueur. That just sounded so good. But my mascarpone curdled as soon as I mixed it with the (acidic) liqueur. It tasted good, but wasn’t pretty.
- Poached Quinces and Mascarpone (Madame Fromage)
Oh, no good — the elderflower made the mascarpone curdle? I didn’t have that issue, although I wondered if I might. I did pour the liqueur in very slowly and whisked it. Wonder if that made any difference. Anyway, very sorry that happened. Thanks so much for writing this up. Your quince half looks beautiful.