#238 quince poached in pomegranate juice

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this was a restaurant-level dessert, super fancy and complex flavors. we went down to sauvie island to pick quinces off our family friend rose’s tree. these fruits are a bit of a pain. they’re like a pear, but harder, and they seem to go bad really quickly. it takes some effort to peel, core and cut them, but once you do, poaching them is pretty straight forward. the pomegrante juice gives the fruit an even deeper color than the natural pink color they turn after being cooked a long time. paired with super rich clotted cream, mint and pomegrante seeds, this dessert was a winner.