Quince in Cinnamon Syrup With Creme Fraiche Whipped Cream

Serves 6

This dessert is similar to poached pears, where you simmer the fruit in a light syrup until tender, then continue simmering the sauce until it thickens and turns pink. Quince is available at some farmers’ markets and specialty grocers this time of year. The dense fruit can be difficult to peel and core, so use a sturdy knife and remove the fibrous parts. The quince and syrup in this recipe, based on one from pastry chef David Lebovitz, can be prepared ahead.

The quince

6 cups water

1 cup sugar

4 allspice berries

4 cloves

1 cinnamon stick 3 pounds quince (6 or 7 medium quince), peeled, cored and cut into ½-inch wedges

The cream

1 cup whipping cream

7 to 8 ounces creme fraiche

2 tablespoons powdered sugar

½ teaspoon vanilla extract

To make the quince: Place the water in a medium saucepan with the sugar and spices. Bring to a simmer and stir until the sugar is dissolved, then add the quince. Place a parchment paper round, with a hole cut in the middle, directly on the fruit; cover and simmer until the fruit is tender, about 1 hour (sometimes longer).

Drain the quince and remove the spices; reserve the liquid. Pour the liquid back into the saucepan and return to a simmer. Cook, uncovered, until reduced to about 1¼ cups. The quince and syrup can be made up to 2 days ahead. Store the fruit in the syrup, and rewarm gently before serving.

To make the cream: In a large bowl, whisk together the whipping cream and creme fraiche until fluffy. Gently whisk in the sugar and vanilla.

Serve the quince and syrup warm, and pass the cream at the table.

Nutrition information: The calories and other nutrients absorbed from marinades and syrups vary and are difficult to estimate. Therefore, this recipe contains no analysis.