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
- 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.
- Set aside the parchment paper.
- 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.
- Cut each quince quarter in half to form 2 wedges.
- Decrease the heat to a simmer.
- Add the quince to the simmering liquid, and place the parchment directly on top of the quince to cover.
- The paper should just barely touch the fruit.
- Simmer, gently stirring once every 30 minutes, until the quince is soft and cooked through, about 1 1/2 hours.
- Test a wedge of fruit for doneness; it should be soft and free of its raw tannic taste.
- To serve, place the quince in bowls with a few tablespoons of the cooking liquid.
- Add a teaspoon of lime juice and a few mint leaves to each bowl.
- 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)