Chef notes
Brian Lewis' vanilla spiced quince adds a necessary touch of complexity and sweetness to any meaty, savory dish.
Ingredients
- 12 quince, peeled, cored, and quartered
- 2 cups sugar
- 1/2 cup fresh lemon juice
- 4 quarts water
- 3 Tahitian vanilla beans, split and scraped 3 cinnamon sticks
- 5 star anise
- 1 orange (peel only)
Preparation
In a large sauce pot, combine the water, sugar, lemon juice, cinnamon stick, star anise, vanilla seeds with pods, and orange peel. Bring to a boil and simmer for 20 minutes.
Remove from heat and steep until cooled to room temperature. Strain the liquid into a medium sauce pan and add the quince. Return to medium heat and simmer for 45 minutes or until the quince are perfectly tender.
Remove the quince from the spiced cooking liquid with a slotted spoon and transfer to a blender. Add enough of the warm cooking liquid to the quince to allow for a smooth but thick puree. Taste and adjust for sweetness, adding more liquid if desired.