my eyes have often been privy to emotions of love and adventure when allowed to seasonally fall upon the ethereal quince. there is something inherently patient about preparing the fruit – if only because their raw consumption isn’t as favorable as their pear/apple kin. what is floral and evocative of sensuality, when poached turns to depth and sensibility. she is a delicate but heady fruit worth the time spent embracing and ushering. to find her in the respective middle of the country is a delight that my consciousness cannot afford to waiver.
both my dreams and slumber are heavy in the midst of our cold snap. the blankets are a weight of weightlessness. my heart is divided between the embrace of cozy and infinite winter exploration and the ever-longing for thick green vines. on the coldest days i feel as though i’m submerged, slow and suspended in the atmosphere’s structure – my cheeks benefiting from perma-rouge, my eyes wet with wind. on bright days i thrust my head into the sky and absorb solar vitamins. on any given day, a bowl full of quinces introduces a sunnier demeanor to an otherwise underground and dark kitchen. beacons for the grayest of skies.
- 3-4 large quince (equaling 2 lbs total)
- 2 tbl sugar
- 1 / 2 cup maple syrup
- 1 cinnamon stick
- 4 lightly crushed cardamom pods
- 2 whole orange slices
- 6 cups water
- 1 green apple, diced
- 3 tbl orange juice
- 2 tbl flour
- 1 / 4 tsp salt
- 3 / 4 cup flour
- 1 / 2 cup cornmeal
- 1 / 2 cup oats
- 1 / 2 cup brown sugar
- 1 / 2 cup unsalted butter
- 2 / 3 cups chopped walnut
- reduced poaching liquid
- preheat oven to 375 degrees. in a large stove-top pot combine sugar, maple syrup, cinnamon, cardamom, orange slices, and water. bring mixture to a light simmer to dissolve sugar. peel quince, core, and slice into wedges, adding slices into the stove pot as you work. cover pot partially with lid and simmer quince in spiced liquid 1 hour, or until tender.
- remove quince to a medium bowl and reserve cooking liquid, straining out the cinnamon, cardamom, and orange slices. simmer liquid on low, lid off, to reduce and thicken and then remove from heat.
- to the quince bowl add green apple, orange juice, flour and salt. stir gently together to combine.
- in a large bowl combine flour, cornmeal, oats and brown sugar. add butter and combine thoroughly until mixture clumps together when pressed. add chopped walnuts and combine evenly.
- in a medium baking dish add fruit mixture. add topping to coat and bake in oven 45 minutes, or until top is golden and mixture is bubbling within.
- serve with cream or ice cream and with reduced poaching liquid drizzled atop.
You words are “beacons for the grayest of skies”, Danielle. So evocative and memorable, they transform the experience of winter into something worthy of a poem. It almost makes me forget about the sludge and snow mounds outside! I am also a fan of the quince, and though I usually turn it into a preserve, perhaps I will give it a try in a simple walnut crisp next time. Thank you!
Ksenia, thank you! My relationship with winter is definitely worth my pondering to some extent – no matter my cycling of emotions I know it’s necessary and I like to make the best of it. It’s moments like spying quince in the grocer that keep me on my toes. Hope you are warm. xo
Sunnier, indeed! I love that you made a crisp with quinces – it is a fruit I’ve wanted to experiment with for awhile now. The cornmeal crust with walnuts sound like a perfect complement. These photos are just beautiful, Danielle. Hope you are staying warm! xo.
Thank you dearly Tessa! I’m under the impression you are experiencing some quite frigid temperatures yourself – It’s definitely weather worthy of a hearty dessert. When you do decide to take on the quince I know I will be in awe of whatever you do. xo
You are such a beautiful writer, Danielle. Coming here and reading your words is a joy.
Sarah, thank you for coming here and reading my words – this means more to me than I can express. ♥
I’ve never cooked with quince before! This combination is heavenly. So gorgeous, Danielle.
Thank you dearly Lily – I will venture to say that poached quince are most definitely the warmest sun on the highest cloud, so very great. ♥
Can you believe I’ve never tried quince? This is one thing I love about you- the endless variety you cook and inspire with. I would love to cozy up with a warm bowl of this for breakfast or dessert. Your gentle and descriptive writing is so calming to the soul. Hope your weekend was just wonderful, Danielle!
Thank you sweet Emily, your words are deeply appreciated. I love the celebration of variety that ebbs and flows with each season – everything has its own time to flourish – it’s own moment of growth. – – Also I urge you to try quince when you find it! It’s incredibly unique of taste and smell. Happy week to you Emily! ♥
The transformation of quince is one of the most beautiful I have seen – particularly when cooked for hours until it reaches a dark pink colour. So gorgeous! Crumbles and crisps are the most warming of desserts, aren’t they? x
Claudia, I agree completely – crumbles and crisps really keep it together for me in the colder days. I’m glad we share the likeness in quince, I found it incredibly beautiful when poached, too. xo