Quince Poached in Riesling with Vanilla Pods

Quince is known as one the most difficult fruit to approach. It is tough to prep and long to cook. Here's a way to cook it elegantly and effortlessly.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mercilessly pour a bottle of good Riesling (Mosel or Alsace) into an insert of your Instant Pot. Add sugar and scraped vanilla pods. Wash, peel, and quarter the quince. Submerge the skin and the quarters of the quince in the wine.

Step 2

Close and lock the lid. Press Manual and use +/- buttons set for 25 minutes of high-pressure cooking time. When time is up, turn the pressure cooker off to let it naturally depressurize and cool down. Leave in WARM mode for the whole night.

Step 3

In the morning, remove the quince quarters and cut out the hard cores. Strain the liquid into a saucepan, add lemon juice, and cook down into a syrup. Prepare clean jars with lids. Slice or cut the quince into desired size pieces and fill the jars. Pour the boiling syrup to the top. Tighten the lids and allow them to cool to room temperature. Refrigerate for (most likely) short-time storage, hehe.

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