The Washington Post

Poached Quince

Poached Quince 8.000

Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Oct 26, 2021

As the fruit takes its time to soften, it turns a watercolor palette of rose shades, with a squash-like density and a floral taste. The rose color will deepen as the fruit sits in the poaching liquid in the refrigerator. Serve it with yogurt for breakfast, chop and add to muffins or quick bread or garnish ice cream for a seasonal dessert.

Working with raw quince, though, can be a bit of a challenge. The flesh is dense, the core is tough and full of seeds — use a melon-baller or cut a deep “v” around the core and pry it out.

Don’t toss the sweet poaching liquid. Store it in the refrigerator and use it as you would simple syrup to sweeten teas, sparkling water or cocktails.

Active time: 20 mins; Total time: 1 hour, 50 mins, plus 1 hour for cooling

Storage Notes: Poached quince can be refrigerated in an airtight container for up to 10 days.

Where to Buy: Quince can be found at well-stocked grocery stores, farmers market or ordered online; check with local farm stands first.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; 4 cups poached quince, plus liquid

  • 4 cups (800 grams) granulated sugar
  • 3 cups (720 milliliters) water
  • Generous 1 cup (250 milliliters) dry Riesling
  • 1 (1/2-inch) lemon slice
  • 1 1/2 pounds (680 grams total; about 6) skin-on quinces, quartered and cored

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In a large, heavy-bottomed pot over medium-high heat, combine the sugar, water, riesling and lemon, stir and then add the quince. Cover with a round of parchment paper to keep the fruit submerged and prevent browning.

Bring to a boil, then reduce the heat so the mixture is at a gentle simmer and cook until the fruit is tender when pierced, 1 1/2 to 2 hours. Remove from the heat, let cool completely, then transfer to a 32-ounce or larger lidded container and refrigerate until needed.

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Recipe Source

From food writer Deborah Reid.

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving (1/2 cup): 213

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 3mg 0%

Total Carbohydrates: 54g 18%

Dietary Fiber: 2g 8%

Sugar: 40g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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