Fortified Wine Poached Quince with Pistachio Cream

Name: Fortified Wine Poached Quince with Pistachio Cream
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 6 whole (1400 g) large firm quinces (about 3 pounds / 1.4 kg total), halved lengthwise, core scooped out with a small spoon; 1½ cups (360 ml) Moscato d'Asti or dry Marsala wine; 3 cups (720 ml) water; ¾ cup (150 g) granulated sugar; 2 tablespoons (30 ml) mild honey; 3 tablespoons (45 ml) fresh lemon juice; 3 whole (15 g) Ceylon cinnamon sticks, whole, lightly crushed; 8 whole (1½ g) whole cloves; 2 whole (2 g) star anise pods (optional); ¼ teaspoon (1½ g) kosher salt; 1 cup (130 g) raw or roasted unsalted shelled pistachios, blanched (boiled 1 minute, skinned) or natural, finely chopped before pulsing; ¾ cup (180 ml) heavy cream, cold; 2 tablespoons (15 g) confectioners' sugar; ½ teaspoon (2½ ml) pure vanilla extract; pinch kosher salt

From the MyKitchenBank Kitchen

Whole quinces gently poached in fortified wine infused with warm spices until tender and rosy, then served with a silky pistachio cream. This elegant dessert showcases the quince's delicate floral flavor and transforms it into a jewel-toned fruit. The marriage of Middle Eastern spices and French technique makes it perfect for special occasions.

Prep: 20 min
Cook: 1 hr 30 min
Wait: 30 min
Total: 2 hr 20 min
Makes: 6 poached quinces with 1 cup (240 ml) pistachio cream

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Ingredients

6 servings

For the poached quinces
6 whole (1400 g) large firm quinces (about 3 pounds / 1.4 kg total), halved lengthwise, core scooped out with a small spoon
1½ cups (360 ml) Moscato d'Asti or dry Marsala wine
3 cups (720 ml) water
¾ cup (150 g) granulated sugar
2 tablespoons (30 ml) mild honey
3 tablespoons (45 ml) fresh lemon juice
3 whole (15 g) Ceylon cinnamon sticks, whole, lightly crushed
8 whole (1.5 g) whole cloves
2 whole (2 g) star anise pods (optional)
¼ teaspoon (1.5 g) kosher salt
For the pistachio cream
1 cup (130 g) raw or roasted unsalted shelled pistachios, blanched (boiled 1 minute, skinned) or natural, finely chopped before pulsing
¾ cup (180 ml) heavy cream, cold
2 tablespoons (15 g) confectioners' sugar
½ teaspoon (2.5 ml) pure vanilla extract
pinch kosher salt

Equipment (7)

5–6 quart (5–6 L) heavy pot with lid
Fine-mesh sieve or strainer
Food processor or blender
Small saucepan
Shallow bowls or plates for serving
Paring knife
Wooden spoon

Steps

Before you start

Bring pistachio nuts and heavy cream to room temperature
Halve and pit the quinces no more than 30 minutes before poaching (they discolor quickly)
Use a 5- to 6-quart (5–6 L) heavy pot with a lid so the quinces fit snugly in a single layer

1
Prepare quinces
- Hold each quince under cool running water and scrub away any fuzzy down with a stiff brush.
- Pat dry.
- Using a sharp paring knife, carefully halve each quince from top to bottom.
- Using a small spoon, scoop out the central core and seeds, creating a small cavity (do not peel).
- As you finish each half, immediately place it cut-side down on a cutting board—quinces discolor quickly when cut.
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Tip: Work quickly; if quinces oxidize, they darken and look less attractive in the final dish. Some cooks rub cut surfaces with lemon juice to slow browning.
2
Build poaching liquid
- In a 5–6 quart heavy pot, combine water, fortified wine, sugar, honey, and lemon juice.
- Set over medium heat and stir until sugar dissolves completely, about 4 minutes.
- Do not boil.
- Add cinnamon sticks, cloves, star anise (if using), and salt.
- Bring to a gentle simmer.
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Ready when: Sugar has dissolved, liquid is steaming but not rolling
Tip: Stir frequently to ensure sugar dissolves evenly; undissolved crystals can crystallize on the fruit as it cools.
3
Poach quinces
- Carefully place quince halves cut-side down in the simmering liquid.
- They should be mostly submerged.
- Cover the pot with a lid, reduce heat to low, and poach gently for 1 hour to 1 hour 15 minutes.
- Halfway through cooking (at 30 minutes), carefully turn the halves over so they cook evenly.
- Quinces are done when they are fork-tender but still hold their shape and their color has deepened to a deep rose or burgundy.
- Do not boil; a gentle simmer prevents them from falling apart.
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Ready when: Flesh is fork-tender, color is deep rosy-burgundy, quinces hold their shape
Tip: Resist the urge to increase heat; a hard boil will split the quinces or make them mushy. Use a low flame and give them time.
4
Cool quinces and strain syrup
- Remove the pot from heat and let the quinces cool in the poaching liquid for 15 to 20 minutes.
- Using a slotted spoon, carefully transfer the cooked quinces to a shallow dish, cut-side up.
- Strain the poaching liquid through a fine-mesh sieve into a clean saucepan, discarding the spices.
- You should have about 3 cups (720 ml) of rosy liquid.
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Tip: Keep the liquid; it is precious for serving and becomes a syrup as it cools. It can be reduced further for a glossier glaze.
5
Make pistachio cream
- In a food processor, combine the pistachios, confectioners' sugar, vanilla extract, and a pinch of salt.
- Process until the nuts release their oils and the mixture resembles a thick, grainy paste, about 2 to 3 minutes.
- While the processor runs, pour in the cold heavy cream in a thin stream.
- Continue processing until the mixture is smooth and light, with a consistency similar to softly whipped cream, about 1 more minute.
- Do not overprocess or the cream may separate.
- Transfer to a serving bowl.
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Ready when: Mixture is smooth, light, and spreadable, resembling softly whipped cream
Tip: If your pistachios are already blanched, the cream will be pale green; natural-skin pistachios give a speckled, deeper hue. Do not over-blend or the oil will separate.
6
Reduce syrup (optional)
- For a more concentrated, glossy syrup, return the strained poaching liquid to the saucepan and bring to a simmer over medium heat.
- Let it reduce gently, uncovered, for 8 to 12 minutes, until it coats the back of a spoon lightly and has reduced to about 2 cups (480 ml).
- The syrup will thicken further as it cools.
- Taste and adjust sweetness if desired with a touch of honey.
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Ready when: Syrup coats the back of a spoon and has a glossy sheen
Tip: This step is optional but recommended; the reduced syrup is more flavorful and visually striking. Do not reduce too much or it may become sticky.
7
Plate and serve
- Spoon a few tablespoons of the cooled poaching syrup into the bottom of each shallow bowl or plate.
- Place a quince half, cut-side up, in the center of each bowl.
- Dollop or spoon about 3 tablespoons (45 ml) of the pistachio cream alongside or into the cavity of each quince.
- Drizzle any remaining syrup around the fruit.
- Serve at room temperature or slightly chilled.
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Tip: A light sprinkle of crushed pistachios or candied orange peel on top adds elegance and texture.

Good to know

Tips

Quinces must be cooked before eating—raw quince is inedible. They soften dramatically during poaching and should collapse slightly under gentle pressure when done.
The choice of fortified wine matters: Moscato d'Asti is delicate and slightly fizzy; Marsala is richer and caramel-toned. Taste your wine before choosing—a harsh, overly dry wine will not balance the quinces well.
For a more elegant presentation, dice or slice cooled quinces after poaching and arrange them in a pattern on the plate, then spoon pistachio cream alongside.
If you prefer not to blanch pistachios, use raw natural-skin pistachios; the cream will be speckled and more authentically Middle Eastern in appearance.

Make ahead

The quinces can be poached up to 3 days ahead and kept in their syrup in the refrigerator. Bring them to room temperature before serving. The pistachio cream is best made 2 to 3 hours before serving and refrigerated; whisk it gently if it settles.

Storage & reheating

Store poached quinces and syrup together in an airtight container in the refrigerator for up to 5 days. Pistachio cream keeps refrigerated for up to 3 days. Do not freeze. To serve chilled quinces, reheat them gently in their syrup in a low oven (300°F / 150°C) for 8 to 10 minutes, or serve cold directly from the fridge.

Substitutions

Moscato d'Asti or dry Marsala wine → dry red wine (such as Pinot Noir) or port wine. Red wine will give the quinces a deeper burgundy color; port is sweeter and will require reducing the added sugar slightly.
raw or roasted unsalted shelled pistachios → raw blanched almonds or hazelnuts. Almonds will be milder; hazelnuts earthier. The cream will be less distinctly Middle Eastern but still delicious.
Ceylon cinnamon sticks → ground cinnamon (use ½ teaspoon) or omit entirely for a more subtle spice profile. Ground cinnamon dissolves into the liquid; sticks infuse more gently. If omitting, increase cloves to 10 to 12 for depth.
mild honey → additional 1 tablespoon granulated sugar. The poaching liquid will be slightly less floral but the result is nearly identical.