Spiced Poached Quinces in the Slow Cooker

As a kiwi, I would have to say that the queen on New Zealand cuisine would be Alison Holst. And she and her son have produced a marvellous cookbook for the slow-cooker. My favourite kitchen gadget. So I am going to offer up her recipe for the Spiced Poached Quinces as a reason to 1) by quinces and 2) buy a slow cooker.

Ingredients

Quinces
Hot water
1 lemon
Sugar
Spices such as a stick of cinnamon, vanilla pod, 3 to 6 cloves.

Turn the slow cooker on to high.

Wipe the quinces clean and place as close together as possible in the bottom of the slowcooker. Pour in enough cold water to barely cover and then tip it out measuring the amount before discarding.

To the slow cooker, add the hot water, sugar, stirring to dissolve and then add the spices.

Working quickly, peel the quinces using a potato peeler or sharp knife. Leave the stem attatched if you can. Add you finish, dip the fruit in the syrup.

Cook on high for at least an hour, then cook either on high for 2 hours or low for 4 hours. The fruit is ready when tender and amber coloured but not collapsing. Turn the fruit once or twice during cooking.

Serve cool but not cold, or warmed in the microwave. Place upright on a shallow plate and spoon some of the thin strained suryp or boil it down by half in an uncovered frypan.