{"id":194,"date":"2014-11-29T14:43:43","date_gmt":"2014-11-29T22:43:43","guid":{"rendered":"http:\/\/annmevans.com\/?page_id=194"},"modified":"2014-11-29T14:43:43","modified_gmt":"2014-11-29T22:43:43","slug":"poached-quince-with-lemon","status":"publish","type":"page","link":"http:\/\/annmevans.com\/?page_id=194","title":{"rendered":"Poached Quince with Lemon"},"content":{"rendered":"<p><strong>Poached Quince with Lemon<br \/>\n<\/strong>By Ann M. Evans<\/p>\n<p>The quince is an ancient fruit. Some say the apple in the Bible story of Adam and Eve, was really a quince. Unlike the apple it has to be cooked to be edible. Like the apple, it is a member of the rose family, and has a beautiful blossom.\u00a0 In fact, its relative, flowering quince, is grown specifically for its flowers. Look for it in February. In early days in the United States, every community had a tree at the bottom of the lane, to be used when making jams for its qualities of pectin.<\/p>\n<p>Quince can be hard to find, and not commonly available commercially or at farmers markets. I scout out the trees in town or prevail upon friends with quince trees. I wait until its fragrance, which is said to be like an apple pie baking in a floral shop, is strong, then I process and can it for the winter.<\/p>\n<p>One year I made Quince Digestif, another Quince Chutney with Juniper Berries, and another Sweet Vanilla Quince. This year, 2014, I poached the quince with Meyer lemon from my trees, and froze it for the first time. It worked fine. I serve it as a sweet or savory side. It pairs as well with roast pork or lamb as it does with a cheese coarse. It is similarly at home over morning steel cut oatmeal or evening vanilla ice cream.<\/p>\n<p>4 \u00bd cups water<br \/>\n1 \u00bd cups sugar<br \/>\n1 Meyer lemon, sliced horizontally and seeds removed<br \/>\n8 large quince<br \/>\nResealable, plastic quart size freezer bags<\/p>\n<p>In a large pot over high heat, bring the water, sugar and lemon to a boil, forming a syrup. Reduce heat to medium low and simmer the syrup until you are ready to add the quince.<\/p>\n<p>Wash and cut the quince into quarters. \u00a0Remove the seeds. Using a very sharp knife, peel off the skin of each quarter and slice it into about 3 sections each, approximately \u00bc inch thick.<\/p>\n<p>Add the quince slices and poach for about 30 minutes. \u00a0The quince will turn a beautiful salmon pink.<\/p>\n<p>Place quince and syrup to cover in a jar with lid and keep in the refrigerator up to one week, or freeze. To freeze, remove the quince with a slotted spoon and place about 1 cup quince in a quart size, resealable freezer sandwich bag, adding syrup to cover each. Make sure that some lemon is in each bag. Place in freezer.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Poached Quince with Lemon By Ann M. Evans The quince is an ancient fruit. Some say the apple in the Bible story of Adam and Eve, was really a quince. Unlike the apple it has to be cooked to be edible. Like the apple, it is a member of the rose family, and has a &hellip; <a href=\"http:\/\/annmevans.com\/?page_id=194\" class=\"excerpt-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_s2mail":"yes","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/194"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=194"}],"version-history":[{"count":1,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/194\/revisions"}],"predecessor-version":[{"id":195,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/194\/revisions\/195"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}