Nigella Pomegranate-Poached Quinces

These jewel-toned Nigella Pomegranate-Poached Quinces are made with pure pomegranate juice, fresh thyme, bay leaves, pink peppercorns, and caster sugar. The result is a luxuriously soft and perfumed dessert bathed in a ruby-red syrup that’s both festive and elegant. Best made a day or two ahead, this dish deepens in flavor as it sits, and serves 6 with ease. Try it with crème fraîche or spooned over cake for a truly special ending to any winter meal.

Nigella Pomegranate-Poached Quinces Ingredients

• 700ml pure pomegranate juice
• 300ml cold water
• 350g caster sugar
• 3 fresh bay leaves
• 1 tsp pink peppercorns
• A few sprigs of fresh thyme (plus extra for garnish)
• 3 quinces
• 2–3 tbsp pomegranate seeds, to serve

How To Make Nigella Pomegranate-Poached Quinces

1. Prepare the syrup: Preheat oven to 160°C/140°C Fan. In a heavy-lidded casserole, combine pomegranate juice, water, sugar, bay, peppercorns, and thyme. Warm gently on the stovetop.
2. Prep the quinces: Peel, quarter, and core the quinces. Slice large pieces again lengthwise. Add them to the warm syrup as you go to prevent browning.
3. Poach in oven: Bring to a boil, then press parchment over the fruit, cover with lid, and bake for 1½–2 hours until fork-tender.
4. Cool in syrup: Remove lid and parchment, turn fruit gently in the liquid, and leave to cool completely in the syrup.
5. Reduce syrup: Just before serving, reduce 150ml of the poaching liquid by half to make a glossy sauce. Let it cool.
6. Serve: Transfer quinces with a slotted spoon to a serving dish, drizzle with syrup, and scatter over pomegranate seeds and thyme. Enjoy with crème fraîche.

Recipe Tips

• Use underripe quinces: They soften beautifully and hold shape well after poaching.
• Make ahead: Flavor deepens after 1–2 days in syrup.
• Save leftover syrup: Strain and freeze, or reduce and use for desserts or cocktails.
• No quinces? Use firm pears (reduce sugar to 250g and poach for 45 minutes).

What To Serve With Poached Quinces

These poached quinces are lovely with oat-milk crème fraîche, mascarpone, vanilla ice cream, or served as part of a trifle or over loaf cake slices. They also shine alongside holiday roasts or as a refined dessert centerpiece.

How To Store Poached Quinces

Refrigerate: Store quinces in their syrup in an airtight container for up to 5 days.
Freeze: Freeze the poaching liquid separately for up to 3 months to use in cocktails or desserts.

Poached Quinces Nutrition Facts

• Calories: 220 (per serving)
• Total Fat: 0g
• Saturated Fat: 0g
• Carbohydrates: 56g
• Sugar: 54g
• Protein: 0g
• Sodium: 5mg

FAQs

Nigella Pomegranate-Poached Quinces

Author: Clara Bennett Cooking Method:Poaching Cuisine:Middle Eastern-Inspired Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time:2 hours Rest time:8 hours Total time:10 hours 20 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:220 kcal Best Season:Available

Description

Fragrant, syrupy quinces poached in spiced pomegranate juice—a visually stunning and flavor-packed winter dessert.

Ingredients

• 700ml pomegranate juice
• 300ml cold water
• 350g caster sugar
• 3 bay leaves
• 1 tsp pink peppercorns
• A few sprigs fresh thyme
• 3 quinces, peeled, cored, sliced
• 2–3 tbsp pomegranate seeds

Instructions

1. Preheat oven to 160°C/140°C Fan. Warm juice, water, sugar, bay, peppercorns, and thyme in a casserole dish.
2. Add peeled, cored quinces to the liquid as you prep.
3. Bring to boil, cover with parchment and lid, and bake for 1½–2 hrs.
4. Turn quinces in syrup and cool completely in the pan.
5. Reduce 150ml of syrup by half until glossy; cool.
6. Transfer quinces to serving dish, drizzle syrup, and top with seeds and thyme.
7. Serve with crème fraîche or oat-milk alternative.

Notes

• Can be made 2 days ahead.
• Use pears if quinces are unavailable (shorter cook time, less sugar).
• Save extra syrup for cocktails or desserts.
• Quinces soften more as they cool and sit in syrup.