Mead Poached Quinces

By Sam Bilton

Image: Sam Bilton

Quinces need to be cooked to render them edible. Although mead is made with honey it is not overly sweet so additional honey is added here. I've used Lindisfarne's Spiced Mead although I have ramped up the spicing with the addition of a little cinnamon, cloves and ginger. Lindisfarne Spiced Mead is lovely in itself heated up to just below boiling temperature as an alternative to mulled wine. This recipe works equally well with firm, ripe pears.

Ingredients for 4-6 medium sized quinces

• 700ml bottle Lindisfarne Spiced Mead

• 1 cinnamon stick

• 2 slices fresh root ginger

• 2 cloves

• 150g honey (runny or crystallised - either will do)

• Juice of half a lemon

• 4-6 quinces around 250g each (2-3 large quinces) or 4-6 pears

Method

1. Place the mead, spices, honey and lemon juice in a large saucepan. Heat gently while you prepare the quinces.

2. Peel, quarter and remove the core of the quinces (pears only need to be peeled then left whole). If the quinces are particularly large you may want to cut each quarter in half. Place each prepared fruit in water while you sort out the rest.

3. Once all the fruit has been prepared and the poaching liquid in gently simmering, add the fruit to the pan. Gently poach for 20-25 minutes until the fruit is tender (you should be able to insert a knife with little resistance) turning the quince pieces or pears at intervals. Allow to cool in the liquor.

4. Serve with natural yoghurt for breakfast or with ice cream for dessert.

Image: Sam Bilton