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)