POACHED QUINCES

The season for quinces is in full swing. I love their smell and taste.  They remind me of  beautiful old master paintings; there is something old- fashioned about them.
The secret when poaching them is to cook them on very low heat for a long time. My friend Felix from Bei Amici Restaurant gave me this hint. Thank you Felix!

• 5 quinces
• 250 gr organic Panela sugar ( evaporated cane juice)
• 2-3 aniseeds
• a few cloves
• a cinnamon quill ( I only had the powder so used 1 teaspoon)
• juice and  peel of 2 organic lemons
• 1 litre water

• peel and cut quinces into thick slices
• add them and all the above ingredients into a saucepan
• very gently boil for at  least 4 hours

• the quinces should turn a beautiful dark red colour
• the syrup should be thick and dark in colour
• they are delicious served with a dollop of  pure cream