4 cups pomegranate juice
1 1/2 cups sugar
2 cinnamon sticks
1 vanilla bean
2 cardamom pods
active time: 20 minutes
total time: 3-6 hours, depending on cooking method
you will need:
quinces poached in pomegranate nectar
pour the pomegranate
juice into a crockpot (if slow cooking) or baking dish,
add the sugar,
cinnamon, cardamom and the vanilla bean (split with its
seeds scraped into the liquid)
peel and core
the quinces (carefully, they are tough customers).
slice in half, then slice each half into quarters. Place them immediately into the pomegranate juice to prevent them from browning.
wrap the cores in some cheesecloth, if you have it, and add to the liquid. There is a lot of pectin in this part of the fruit (you can omit this step if you haven't got any cloth lying around).
slow cooking: cook fruit for about 6 hours on a low setting
oven cooking: bake at around 300f for 3-4 hours until quinces are tender
delicious served with plain yoghurt.
leftovers can be baked into a great cake.