Quince is an ancient Roman fruit that looks like a cross between a pear and an apple. It has an amazing aroma when poached.

Ingredients

　　4 cups water

　　2 cups sugar

　　2 cinnamon sticks

　　1 teaspoon ground cardamom

　　1 teaspoon allspice

　　5 whole cloves

　　2 whole star anise

　　1 teaspoon fennel seed

　　1-inch piece fresh ginger, whacked open with the flat side of a knife

　　1 lemon, halved

　　1 orange, halved

　　4 quinces, about 3 pounds, peeled, cored, and halved lengthwise

　　In a large pot, combine all the ingredients. Bring to a simmer over high heat, stirring several times to dissolve the sugar. Cut a circle of parchment paper just slightly bigger than the opening of your pot. Place the piece of parchment paper on top of the simmering quinces and a small plate on top of the paper to keep the quinces submerged in the syrup. Adjust the heat to keep the quinces simmering but not boiling hard. Simmer for 40 minutes or until the quince halves are easily pierced with a paring knife, but not falling apart. Strain the syrup. Serve the quince halves, warm or at room temperature, in a shallow bowl with some syrup.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter