Step 1

Weigh the quince: This basic formula can easily be doubled or tripled or more, depending on how much fruit you have. These proportions are for 2 pounds.

Step 2

Peel the quince: The quince can be peeled easily using a regular vegetable peeler.

Step 3

Cut the quince in half: Cut the fruit in half with a large, sharp chef's knife. Be sure your cutting board is secure; the fruit is very tough and spongy and will be hard to cut.

Step 4

Slice into quarters and cut away the core: Slice each fruit into quarters, then use your chef's knife to cut the core and seeds away. Again, this is tough, so be careful; the middle of a quince is woody and hard to cut.

Step 5

Slice off any wormy bits: Quince are not a widely-grown commercial crop, and much locally-grown fruit will be organic, as mine were. Expect to see some veins or spots that need to be cut away. Use a small, sharp paring knife to cut away anything that seems unappetizing.

Step 6

Place cut quince into a bowl of water: As you finish with each quince quarter, place in a large bowl of water to prevent browning.

Step 7

Make the poaching liquid and add any flavorings: Mix together 4 cups water, 1/2 cup sugar, and 1/4 cup honey in a 3-quart (or larger) saucepan. Add any flavorings you like; I usually add a vanilla bean or, as here, star anise and whole cloves. Bring to a simmer, stirring until the sugar is dissolved.

Step 8

Add the quince and cover with a parchment "lid": Slip the quince into the liquid and cover with a parchment "lid," made by cutting a round piece of parchment just large enough to cover the pan (see tips for this here). If you don't have parchment you can cover the pan loosely with a lid instead. The goal is to keep most of the liquid from evaporating while cooking the quince, but to still let it reduce a little bit into a sweet syrup. Bring to a boil then reduce the heat and cover with the parchment or a lid.

Step 9

Simmer for 40 to 50 minutes: Cook at a bare simmer for 40 to 50 minutes, or until the quince is turning pink and is tender.

Step 10

Refrigerate in the poaching liquid: When the quince is pink and tender, turn off the heat and either strain and use right away, or refrigerate the quince in the poaching liquid for up to 7 days.