Clara Bennett This aromatic Nigella Pomegranate-Poached Quinces recipe is made with fresh quinces, pomegranate juice, caster sugar, bay leaves, and pink peppercorns. The result is tender, ruby-red fruit with a beautifully sweet and tangy flavor, creating a sophisticated dessert. Perfect for an elegant autumn or winter dinner party, this dish serves about 6 people.
Nigella Pomegranate-Poached Quinces Ingredients
- 700 millilitres pomegranate juice (from a bottle is fine)
- 300 millilitres cold water
- 350 grams caster sugar
- 3 fresh bay leaves
- 1 teaspoon pink peppercorns
- A few sprigs of fresh thyme (plus more to decorate)
- 3 quinces
- 2 – 3 tablespoons pomegranate seeds (to sprinkle over)
How To Make Nigella Pomegranate-Poached Quinces
- Prepare the poaching liquid: Preheat your oven to 160°C (140°C Fan/325°F). In a large, heavy-based casserole dish with a lid, pour the pomegranate juice and water. Add the sugar, bay leaves, pink peppercorns, and a few sprigs of thyme. Stir well and set over low heat to warm up.
- Prepare the quinces: Peel, quarter, and carefully core the quinces. Quinces are very hard, so use a sharp knife and a sturdy cutting board. Cut each cored quarter in half lengthwise. As you finish each piece, place it directly into the warm poaching liquid to prevent it from browning.
- Poach the quinces: Once all the fruit is in the pan, increase the heat. When the liquid begins to boil, crumple a piece of baking parchment that is slightly larger than the pan, then flatten it out and press it down directly onto the surface of the quinces. Put the lid on the casserole dish and transfer it to the preheated oven.
- Cook until tender: Bake for 1.5 to 2 hours. You can check for doneness by gently poking a piece of quince with a fork; it should feel tender. Once cooked, remove the lid and the parchment paper.
- Reduce the syrup to a glaze: Before serving, carefully remove 150ml (about ⅔ cup) of the syrup from the pan and pour it into a small saucepan. Bring this syrup to a boil over medium-high heat and let it bubble until it has reduced by half, becoming thick and glossy. This should leave you with about 75ml (⅓ cup) of glaze.
- Serve and garnish: Use a slotted spoon to transfer the poached quinces to a serving dish. Drizzle the reduced syrup glaze over the fruit, then scatter fresh pomegranate seeds and a few thyme sprigs on top before serving.
Recipe Tips
- Use Parchment Paper: Pressing a piece of crumpled parchment paper directly on the fruit keeps the quinces submerged in the poaching liquid. This is the key to ensuring they cook evenly and develop that beautiful, deep ruby color all over.
- Be Careful with Quinces: Raw quinces are surprisingly hard and dense. Use a sharp, heavy knife and be cautious when cutting them. Adding them to the liquid immediately after peeling prevents them from turning brown.
- Don’t Skip Reducing the Syrup: Boiling down some of the poaching liquid creates a thick, concentrated glaze. This step intensifies the flavor and gives the final dish a beautiful, glossy finish.
- Make It Ahead: These poached quinces taste even better when made a day or two in advance. Storing them in their syrup allows the flavors to deepen and the color to become even more vibrant.
What To Serve Poached Quinces
These elegant poached quinces are wonderful served with a dollop of thick crème fraîche, as Nigella suggests. They also pair beautifully with a scoop of creamy vanilla bean ice cream, which melts into the warm syrup. For other simple pairings, try serving them with Greek yogurt, mascarpone cheese, or alongside a simple slice of pound cake or buttery shortbread cookies.
How To Store Poached Quinces Leftovers
- Refrigerate: Store the leftover quinces submerged in their poaching syrup in an airtight container. They will keep well in the refrigerator for up to a week.
- Freeze: You can freeze the poached quinces along with their syrup in a freezer-safe container for up to 3 months. Thaw them overnight in the refrigerator before serving. The texture may become slightly softer after freezing.
Nigella Pomegranate-Poached Quinces Nutrition Facts
- Calories: 285 kcal
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 12mg
- Total Carbohydrate: 72g
- Dietary Fiber: 4g
- Sugars: 66g
- Protein: 1g
Frequently Asked Questions
- What exactly is a quince? A quince is a hard, aromatic fruit that looks like a cross between an apple and a pear. It is typically too tough and sour to eat raw but becomes tender, fragrant, and sweet when cooked for a long time. They are usually available in the autumn.
- Can I use a different fruit for this recipe? Yes, this poaching method works well for firm pears or apples. However, they are much softer than quinces and will require a significantly shorter cooking time, likely around 25-40 minutes.
- Why didn’t my quinces turn a deep red color? The beautiful ruby color develops from a reaction that occurs during the long, slow cooking process. If your quinces are pale, they may need more time in the oven. Ensure they are fully submerged in the liquid to color evenly.
- What can I use if I don’t have pink peppercorns? Pink peppercorns have a mild, slightly fruity and peppery flavor. If you can’t find them, you can simply leave them out or add a couple of whole black peppercorns for a more traditional spice note.
Try More Recipes:
- Nigella Appelflappen Recipe
- Nigella Chocolate Chip Muffins Recipe
- Nigella Christmas Bread and Butter Pudding Recipe
Nigella Pomegranate-Poached Quinces
Description
This elegant Nigella Pomegranate-Poached Quinces recipe transforms hard, aromatic quinces into a tender, ruby-red dessert. The fruit is slowly cooked in a sweet and fragrant syrup of pomegranate juice, sugar, bay leaves, and thyme until perfectly soft. Finished with a rich glaze and fresh pomegranate seeds, it’s a stunning and simple dessert for any occasion.
Ingredients
Instructions
- Prepare the syrup: Preheat oven to 160°C (325°F). In a large, lidded casserole dish, combine the pomegranate juice, water, sugar, bay leaves, peppercorns, and thyme. Warm over low heat.
- Prepare the fruit: Peel, core, and cut the quinces into eighths. Place the pieces into the warm syrup as you cut them to prevent browning.
- Poach the quinces: Bring the liquid to a boil on the stovetop. Press a piece of crumpled parchment paper directly onto the fruit, cover with the lid, and bake for 1.5 to 2 hours, or until the quinces are tender.
- Make the glaze: Remove 150ml (⅔ cup) of the syrup and boil it in a small saucepan until it has reduced by half and thickened into a glaze.
- Serve: Arrange the poached quinces in a serving bowl, drizzle with the glaze, and garnish with pomegranate seeds and fresh thyme.