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The yellow skin on quince is tough and waxy, like a tougher apple. Using a standard vegetable peeler will help easily remove the skin. When using the peeler, always pull away from the body to stop the peeler from jumping and cutting your skin. Use a sharp knife as you cut through the core since it will be the toughest and most woody part of the fruit. Make sure the cutting board is secure on your counter or table so it will not slip as you cut the quince.  Halve the quinces first and then cut the pieces into quarters from there. Quinces may be difficult to cut due to their spongy and woody quality, so always have a firm grip on the knife handle. Fill a large saucepan with 4 cups (950 ml) of water, 1/2 cup (100 g) of sugar, and 1/4 cup (85 g) of honey. Simmer the mixture and stir until the sugar has dissolved.Add additional flavors like anise or vanilla to enhance the flavors further! When adding the quince, let the poaching liquid boil before turning the heat down to a low simmer. Trap any of the liquid that may evaporate by covering the pot with a lid. As the quince cooks, it will change from a yellowish color to pink. After this time, the quince should be tender and the liquid will have become more syrupy. Strain the quince from the poaching liquid and serve warm. The tartness of the fruit will have now combined with the sweetness of the liquid.  To serve later, the quince can be refrigerated with the liquid for up to 1 week. Pair with mild cheese or put the quince in a salad with almonds to further enhance the flavor!
Peel the quinces with a vegetable peeler. Cut the quinces into quarters with a chef’s knife. Prepare a poaching liquid of water, sugar, and honey. Add the quince to the pot and bring it to a boil. Let the quinces simmer for 50 minutes until they are pink. Serve the quince alone when finished.