Poached Quinces with Clotted Cream

Many an English garden featured the coral flowers of the quince bush but not many people use the delicious fruit. As they’re in season, here’s a gorgeous way of spicing them up for a warming autumnal dessert.

Serves 4


  • 2 large Quinces
  • 1/2 lemon, juiced
  • 200g sugar
  • 500ml water
  • 1 level teaspoon Arabica CousCous SpicesBuy online
  • 1-2 tablespoons Arabica Orange Blossom Water Buy online
  • Clotted cream or mascarpone as you prefer


Add the sugar, water, spices, lemon juice to a saucepan and bring to a simmer. Wash the quinces and scrub to remove the light down or fluff that covers their skin. Cut them in half but don’t peel them. The fruit is very hard so be careful. Make sure you use a sharp knife and ensure they are stable on your board.
Don’t core the quince as the pips are essential in helping to thicken the syrup.
They produce a wonderful jelly.

Add the fruit to the saucepan, cut side down and simmer gently until the fruit are tender and the syrup thickens and turns into a reddish jelly. The time can vary between 20-60 minutes until they are tender and the syrup can take and hour or more to thicken. If the fruit become to tender too quickly, remove the fruit and increase the heat to reduce and thicken the syrup a little. It is ready once it coats the back of a spoon while hot. Be sure not to reduce it too much or it will become a burnt toffee that you’ll never remove from the pan.

Take off the heat, replace the fruit (if you’ve removed them earlier) and leave to cool to almost room temperature. The syrup will thicken more as it cools.


Arrange the quince halves, cut side up, on a serving dish, pour over a little syrup and serve with a dollop of clotted cream or marscapone .