Poached Quince in Orange Blossom Water

• 3/4 cups honey
• 1/3 cup orange blossom water
• Salt
• 4 medium quince, peeled, quartered, and cored
• 4 teaspoons freshly squeezed lime juice
• 12 to 16 fresh mint leaves

1. Choose a medium-sized saucepan in which to poach the quince, and cut out a circle of parchment paper or wax paper to fit just inside the pan.
2. Set aside the parchment paper.
3. Bring 4 1/2 cups water, the honey, orange blossom water, and a dash of salt to a boil in the saucepan, stirring to dissolve the honey.
4. Cut each quince quarter in half to form 2 wedges.
5. Decrease the heat to a simmer.
6. Add the quince to the simmering liquid, and place the parchment directly on top of the quince to cover.
7. The paper should just barely touch the fruit.
8. Simmer, gently stirring once every 30 minutes, until the quince is soft and cooked through, about 1 1/2 hours.
9. Test a wedge of fruit for doneness; it should be soft and free of its raw tannic taste.
10. To serve, place the quince in bowls with a few tablespoons of the cooking liquid.
11. Add a teaspoon of lime juice and a few mint leaves to each bowl.
12. Serve hot or cold.

honey, orange blossom water, salt, quince, freshly squeezed lime juice, mint

Taken from www.epicurious.com/recipes/food/views/poached-quince-in-orange-blossom-water-381371 (may not work)