September 8, 2018 lyukum

Quince Poached in Riesling with Vanilla Pods

Quince Poached in Riesling with Vanilla Pods (Instant Pot)

They dined on mince, and slices of quince,
Which they ate with a runcible spoon;
And hand in hand, on the edge of the sand,
They danced by the light of the moon.

Edward Lear — 1871 Nonsense Songs, Stories, Botany and Alphabets
“The Owl and the Pussy-Cat”

I’ve seen it at the Central Market almost always available but never considered buying because of the price. Then a month ago, I came to shop for something else to the H Mart, and its fragrance attracted me from the moment I entered the fresh produce department. I followed the perfumed scent and after a few turns found a pile of quince with smooth golden skin. It was impossible to miss and irresistible.

Quince is known as one the most difficult fruit to approach. It is tough to prep and long to cook. I’ve been thinking is there a way to cook it elegantly and effortlessly?

Quince Poached in Riesling with Vanilla Pods (Instant Pot)

Quince Poached in Riesling with Vanilla Pods (Instant Pot)


Quince Poached in Riesling with Vanilla Pods
Quince Poached in Riesling with Vanilla Pods (Instant Pot)
Print Recipe
Cook Time 25minutes
Servings jars
Quince Poached in Riesling with Vanilla Pods (Instant Pot)
Print Recipe
Cook Time 25minutes
Servings jars
Ingredients
Units:
Ingredients
Units:
Instructions
  1. Mercilessly pour a bottle of good Riesling (Mosel or Alsace) into an insert of your Instant Pot. Add sugar and scraped vanilla pods. Wash, peel, and quarter the quince. Submerge the skin and the quarters of the quince in the wine.
  2. Close and lock the lid. Press Manual and using +/- buttons set for 25 minutes of high-pressure cooking time. When time is up, turn the pressure cooker off to let it naturally depressurize and cool down. Leave in WARM mode for the whole night.
  3. In the morning, remove the quince quarters and cut out the hard cores. Strain the liquid into a saucepan, add lemon juice, and cook down into a syrup. Prepare clean jars with lids. Slice or cut the quince into desired size pieces and fill the jars. Pour the boiling syrup to the top. Tighten the lids and allow to cool to room temperature. Refrigerate for (most likely) short-time storage, hehe.
Recipe Notes

Покупали в H Mart рыбу для буйабеса, собственно. А она тааааак пахла! Взяли и ее. И я все думала как бы ее так приготовить, чтобы не возиться.

- 3 крупных айвы
- 1 бутылка рислинга
- 1 чашка сахара
- кожура 3 выскобленных ванильных стручков
- 2 ст.л. лимонного или лаймового сока (добавить во время упаривания)

1. Безжалостно вылить бутылку хорошего рислинга в кастрюлю-вкладыш скороварки. Помыть и почистить от кожуры айву. Кожуру и очистки айвы и ванильные стручки положить в вино. Айву нарезать на четверти и опустить в вино. Всыпать сахар и перемешать.
2. Включить скороварку manual 25 min high pressure + natural release вечером и оставить потом в режиме warm на всю ночь.
3. Утречком вынуть дольки айвы и вырезать жесткие сердцевинки. Жидкость сцедить в сотейник и упарить до сиропообразного состояния. Уложить в чистые банки айву нарезанную как душа желает и залить кипящим сиропом. Закрутить крышки, дать остыть до комнатной температуры и поставить в холодильник на недолгое хранение, хе-хе.

Powered byWP Ultimate Recipe
Tagged: , , , , , ,

LOVE YOUR COOKING

Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
#LYcooking #lyukumcookinglab

new recipes
in your inbox

Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.