Spiced Quinces with Blue Cheese


This is a Justin North recipe out of the SMH’s Good Living section (as is the photograph) which seems absolutely perfect for dessert when you’re dealing with those who, like Scott, aren’t really into sweet things. The poached quinces and spiced poaching liquid are also a pre-requisite for the Quince Pudding with Creme Fraiche – more my bag than Scott’s. Unfortunately our Quinces didn’t turn that beautiful ruby red; more a golden orange from the Tokay we used in the poaching liquid. I’m not sure if it was because they’re not quite in season yet, and the young person’s interweb couldn’t really offer any guidance – it seems some quinces do and some just don’t. Anyway, they were delicious and that’s what counts. Recipe after the jump.

Recipe author

Recipe author Justin North








  • 2 fragrant quinces
  • 1 cup dessert wine
  • 1 cup caster sugar
  • 1 piece lemon zest
  • juice of 1/2 lemon
  • 1 cinnamon stick
  • 3 star anise
  • 4 cloves
  • 400g blue cheese


Peel, quarter and remove cores from quinces.

Place remaining ingredients (except cheese) and 4 cups water or enough to cover in a saucepan and bring to boil over medium heat.

Reduce heat to a gentle simmer and add quince.

Poach gently for 2 hours or until quince is tender.

Once cool, strain quince and serve with wedges of blue cheese.

Reserve syrup for Quince Pudding with Creme Fraiche.


~ by swalloworspit on June 16, 2013.

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