Poached Quinces with Cognac

01Method

1. 1

   Wash the quinces thoroughly, rub away any fine surface down, cut into quarters, and remove the stem, blossom end, and core.

2. 2

   In a pot, warm the wine with water, lemon juice, and half the sugar until the sugar dissolves.

3. 3

   Add the prepared quinces and cinnamon stick, then gently simmer for approximately 20 minutes until the fruit is tender but holds its shape without falling apart.

4. 4

   In a deep pan, melt the butter with the remaining sugar over medium heat, stirring until caramelized. Transfer the cooked quinces with some of their poaching liquid to the pan, pour in the cognac, and serve immediately.