Sous Vide Quince with Sherry, Honey and Aniseed

Baked chicken and saute quince with rosemary.

This recipe focuses on a lesser used but delicious fruit – the quince. The recipe works well with all game, turkey or chicken dishes. Try maple syrup and sage instead of honey for a different twist of flavours.

Ingredients

  • 4 x Quince – peeled, quartered and cored
  • Zest 1 Orange
  • 100mls Honey
  • 150mls Sherry
  • ½ tsp Powdered Anise
  • 100g Sugar
  • 3 tsp Chopped Tarragon

Method

This recipe focuses on a lesser used fruit. The recipe works well with all game, turkey or chicken dishes.

In a bowl mix all the ingredients except the quince.

Add the quince pieces to a pouch along with the flavoured liquid. Vac-seal.

In a preheated water bath at 70 degrees cook for 6 hours.

To Serve

Take the quince from the pouch and roast in a pan with a little oil. When caramelised dress with the retained juices from the pouch.

Time: 6 hours, including 1 hour prep time. Cook alongside another dish component, such as chicken, game, or turkey.

Image and recipe: Sous Vide Tools