Chai-Poached Quince

If there’s one fruit that deserves more attention in the fall, it’s the quince. At first glance, quince may look a little intimidating to prepare, however, it is very easy and is worth trying if you have never cooked with this fruit before.

An easy (yet impressive!) way to enjoy this fall fruit is with my recipe for Chai-Poached Quince. Fresh quince are poached in a chai tea-infused and chai spice-infused simple syrup. Once tender, the syrup is reduced and drizzled over the cooked fruit as the perfect finishing touch!

Cooking with Quince

Quince are one of fall’s most underrated fruits. Their knobbly shape and fuzzy skin can seem intimidating, but when cooked, they completely transform into one of the best fruit desserts ever. Quince have a flavour that is reminiscent of apple and pear, and you can find these in specialty grocery stores from fall to early winter.

Because raw quince are too tough to eat, poaching is one of the best ways to enjoy them. The slow cooking process draws out their natural sweetness while infusing them with whatever spices or flavours you choose. It’s a simple and hands-off cooking method that always works out… and is guaranteed to impress your guests this season!

A Cozy Chai Twist

This recipe uses chai tea and chai spices to add lots of flavour to the quince. Cinnamon sticks, cloves, and star anise simmer together in a chai tea syrup, which slowly absorbs into the quince. The flavours are so warming and comforting, which is perfect for enjoying during the fall season.

Once the fruit is tender, the syrup is reduced until thick and glossy and is then used to top the cooked quince before serving. These Chai-Poached Quince can be served warm, at room temperature, or chilled, depending on your mood. For a simple dessert, spoon the fruit and syrup into bowls and top with a dollop of whipped cream, thick yogurt, or vanilla ice cream.

Make-Ahead and Storage

These Chai Poached Quince are one of those desserts that actually improves with time. Once cooled, store the quince in their syrup in the fridge for up to two days. The flavours deepen and the fruit becomes even more tender as it sits, making it perfect for preparing ahead of a dinner party or a cozy dessert for the week.

If you would like to preserve the syrup, strain it and store it separately in a jar. It will keep for up to 2 weeks and can sweeten and flavour a variety of drinks or recipes. I like to add the syrup to oatmeal, pancakes, or even use it as a sweetener in a cup of brewed chai tea.

Get the Recipe: Chai-Poached Quince

Chai Poached Quince

Melissa

Celebrate fall with this cozy Chai-Poached Quince recipe. Quince are simmered in a fragrant chai-spiced syrup until tender, creating a simple yet elegant dessert perfect for fall!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine French, Indian

Servings 4

Calories 517 kcal

Ingredients

  

1x2x3x

• 4 cups water
• 2 cups granulated white sugar
• 1 stick cinnamon
• 1 star anise
• 4 cloves whole
• 2 teabags chai tea
• 4 quince washed, halved, and cores removed (see recipe notes)

Instructions

 

• Add the water and sugar to a small pot over medium-high heat. Bring to a simmer to dissolve the sugar, then add the cinnamon, star anise, cloves, and the chai tea bags. Simmer over medium heat for 3 to 4 minutes, then remove the tea bags and discard.
• Turn the heat to medium-low and add the halved quince to the pot. Ensure that the quince are fully submerged in the syrup mixture. If they are not, add more water just to cover.
• Cook over medium-low heat, covered, for 40 minutes, or until the quince are soft when pierced with a paring knife.
• Use a slotted spoon to remove the quince from the pot and set aside on a plate.
• Remove the whole spices from the pot. Increase the heat to medium-high and boil the syrup until reduced by three quarters and you have a nice thick syrup. This should take about 10 minutes, but it depends on your stove and how much water you added to the pot.
• Arrange the quince on serving plates and top with a generous drizzle of the spiced syrup. Serve warm and enjoy!

Notes

• Ensure that the quince are thoroughly washed and the fuzz has been removed from the skin.
• You can choose to peel the quince or keep the skin on. I prefer to keep the skin on as it softens as it cooks.
• Use a melon baller or grapefruit spoon to remove the cores. The cores can be tough, so use caution when using sharp tools.
• If coring each half of the quince is too difficult, you can quarter the quince and remove the cores more easily. Since the fruit will be in smaller pieces, poach for 25 minutes (rather than 40 minutes), or until tender.

Nutrition

Calories: 517kcalCarbohydrates: 135gProtein: 1gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 23mgPotassium: 457mgFiber: 5gSugar: 100gVitamin A: 94IUVitamin C: 34mgCalcium: 45mgIron: 2mg

Keyword chai poached quince, quince, quince dessert, quince recipe

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