Poached quinces have a delicate sweetness and rosy color, making them a fine alternative to apples in Chef Melissa Kelly's version of the classic French dessert. To remove the quinces' tough centers, cut the peeled fruit into wedges and then remove the cores with an apple corer or small biscuit cutter.The fruity poaching liquid can be reduced to a syrup and served as a topping for vanilla ice cream.Plus: More Dessert Recipes and Tips
The quinces can be refrigerated in their liquid for up to 3 days. Drain just before using. The baked desserts can stand at room temperature for up to 8 hours; reheat in a 325° oven for 10 minutes before unmolding.