Poached Quince Balls Food
POACHED QUINCE BALLS
This recipe from chef Eric Snow of the Oak Room is used to make White Chocolate Spheres Filled with Chocolate Mousse, a one-of-a-kind Valentine's Day dessert.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Valentine's Day Recipes
Yield Makes 12
Number Of Ingredients 4
Steps:
- In a medium saucepan bring sugar, star anise, cinnamon, and 4 cups water to a boil over medium-high heat.
- Meanwhile, using a 1/2-inch melon baller, scoop out 12 balls of quince.
- Add quince to liquid and reduce to a simmer. Cook until quince is tender, about 3 minutes. Remove from heat and let cool completely in liquid. Store quince in poaching liquid in an airtight container, refrigerated, until ready to use.
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- Cut the quince into quarters–cutting out the core–and then cut the quince into wedges or slices or chop as befits your recipe or final use (you can leave them in quarters if you like).
- Put the quince in a pot with enough water to cover all of the pieces. Add 2 tablespoons of sugar for each cup of water you add. Throw in a cinnamon stick, if that sounds good, for extra flavor and if it matches your final recipe (whole cloves, cardamom pods, and allspice are other tasty spices to add that will flavor the quince nicely).
- Bring the liquid just to a boil, stirring a bit as it heats to help the sugar dissolve. Reduce the heat to low and gently simmer until the quince is completely tender, about an hour.
- Let the quince and the poaching liquid cool to room temperature. Use in a recipe or store, covered and chilled, for up to a week.
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