What to do with Quince?

Here is an excellent post from the kitchn about the peculiarities of quince, and why we should all love it! And here is one simple recipe for an easy way to enjoy the pleasures quince has to offer:


*Photo credit: cuttotheplate.com
Check them out for an awesome looking Quince Jelly Recipe

Poached Quince


  • 4 cups water
  • 1 cup sugar
  • 1 teaspoon black peppercorns
  • 1 cinnamon stick
  • 1 (1-inch) julienne-cut lemon rind
  • 4 cored peeled quinces, quartered (about 1 3/4 pounds)


  1. Bring first 5 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces.
  2. Note: Refrigerate in an airtight container up to two weeks.



Beer Poached Figs!

Here’s one I haven’t tried yet, but it sounds amazing!

Recipe of the Month

Beer Poached Figs

beer poached figs

(from Christy Samoy, Sea Rocket Bistro, San Diego)

  • 3 cups porter style beer
  • 3/4 cup honey
  • 1/2 cup brown sugar
  • peel of 1 orange
  • 1 tsp. black peppercorns
  • 16 ripe mission figs
  • 1 cup goat cheese
  • 1/4 cup heavy cream
  • 1/4 cup powdered sugar

Bring beer, honey, brown sugar, orange peel and peppercorns to a boil. Simmer for 10 minutes. Add figs and reduce heat to medium low. Allow figs to poach for 4 minutes, then remove them with a slotted spoon and let cool. Reduce beer mixture to 1/3 so that about 1 1/2 cups of syrup remain. Remove orange peel and let cool.

For the goat cheese mixture, soften goat and cream cheese by allowing it to sit at room temperature. Mix in mixer with whip attachment. Add powdered sugar and heavy cream. Mix until evenly incorporated.

Slice figs in half and arrange them on a plate with a dollop of the goat cheese mixture. Drizzle with syrup and garnish.