Glühwein spiced poached quinces are a warming dessert, and the perfect way to end a meal on a cold winter's night. The quinces are poached in a spiced wine, and then served with a dollop of whipped cream. The sweetness of the quinces is balanced by the spiciness of the glühwein, making for a delicious and elegant dessert. Bon appétit!
In a large casserole pot, bring verjuice to a gentle boil. Add sugar and stir to dissolve. Spoon Glühwein Gewürz into infuser bag and seal as recommended. Place infuser bag and vanilla bean in the verjuice and allow to simmer, while you prepare the quinces.
Peeling quinces is optional, but visually more appealing when serving. If peeling, keep the peel and add to the pot as well as it adds to the richness of colour.
Carefully halve, core and thinly slice (about 5mm thick) the quinces, popping the slices straight into the casserole pot as you go to prevent browning.
Making sure all quince slices are covered in liquid – add some extra verjuice or water if not – cover with lid and place in the oven for about 5 hours, or until soft and a rich ruby colour.
Remove infuser bag, extra peel and vanilla bean before serving.
Serve warm with cream, ice cream or chilled on granola with yoghurt. Quinces can be refrigerated for up to a month.
You can quarter the quinces instead of slicing, but expect cooking time to be more like 9 hours. This recipe can also be done in a slow cooker set to “high.”