After seeing our post on PlacerGROWN Nancyjo who is the current director, graciously sent us a recipe that she adapted from Cooking Light. Thanks Nancy! This sounds like a perfect thanksgiving condiment to me.

Poached Quinces

You might want to double this recipe as you discover the fascinating flavor when served on polenta with blue cheese, or with roasted chicken or spread on really good whole-wheat toast for breakfast.

4 cups water
1 cup sugar
1 teaspoon fresh ground pepper
1 cinnamon stick
1 tablespoon whole cloves
1 julienne-cut lemon rind
4 cored peeled quinces, quartered (1 ¾ pounds)

Bring first 6 ingredients to a boil in a Dutch oven, and cook 2 minutes. Add quinces; reduce heat, and simmer 45 minutes or until tender, stirring occasionally. Remove from heat, and cool to room temperature. Remove quinces from liquid with a slotted spoon. Strain liquid through a sieve into a bowl; discard solids. Pour liquid over quinces. Refrigerate in an airtight container up to two weeks. Yields approximately 2 pints.

Nancyjo is the Agricultural Marketing Director for Placer County, owner of Food to Dine For and a member of numerous sustainable agricultural associations, along with being on the Boards of PlacerGROWN and the Slow Food Placer Gold Convivium. She can be reached at nancyjor9@placer.ca.gov