Alice Waters’ Poached Quinces

• 2 c sugar
• 6 c water
• 2 lbs quinces (which will be around 4 quinces)
• 1 tsp vanilla – or 1/4 tsp ground cardamon
• 1/2 lemon, sliced

Combine the sugar and water in a 4-quart pot, bring to a boil and simmer until sugar is dissolved.

Quarter, peel and core the quinces and slice the quarters into 1/4″-thick wedges. Add the lemon slices and quince to the syrup. To keep the fruit submerged as it cooks, cover the surface of the fruit with a round of parchment paper and weigh it down with a plate. Simmer slowly, until the quinces are tender; about 45 minutes.

Ladle the poached fruit into clean jars, cool and keep refrigerated, tightly covered, for up to 2 weeks. Use the fruit to go with cake or yogurt or granola or serve with whipped cream. Use the syrup as an addition to soda or tonic water.