Our house smells like Christmas. It's making me giddy with anticipation for the holidays, and thoroughly distracted from all the end of term grading I should be doing. Last weekend my daughter and I visited Sweetwater Farm (home of the rusty dragon above), and learned how to make wreaths from a bounty of evergreen boughs twisted onto frames of poplar branches. When we brought home our masterpieces, the fresh pine smells of these wreaths enveloped the house and suddenly all I wanted to do was bake stollen and Christmas cookies.
The major baking projects will have to wait until I get my grading done, but today I poached a couple of lovely quince from our Good Food Easy CSA.
The fragrance that filled the house was heavenly, and I can't wait to savor these rosy gems on top of waffles tomorrow morning.
Poached quince2 quince
1 1/2 cup water
2 Tbsp honey (or more to taste)
1/2 tsp vanilla
1. Combine the water, honey, and vanilla in a sauce pan and bring up to a simmer.
2. Meanwhile peel, core and slice the quince into eighths. They are much harder than apples, so be careful. I found it easiest to use a vegetable peeled on cored quarters. Slide them into the simmering poaching liquid as you slice them.
3. Cover the pan, turn to low, and cook at a very gentle simmer for an hour, until the quince are very soft and rosy. The quince can be stored in their poaching liquid in the refrigerator for a week or so. They make delicious toppings for waffles, pancakes, yogurt, or rice pudding.