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Poached Quince Salad

Fine Cooking Issue 113

Scott Phillips

Servings: 4


For the poached quinces

  • 1 lb. quinces (about 2 medium)
  • 2 T bs. honey
  • 2 strips lemon zest (each 1/2 x 2 inches)

For the salad

  • 4 cups mâche or baby arugula
  • 4 oz. thinly sliced Serrano ham or prosciutto,cut into 1/4-inch-wide ribbons
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/3 cup coarsely chopped toasted, salted almonds
  • 1 to 2 oz. firm, mild-flavored cheese,such as Manchego or Asiago, shaved into small pieces (using a vegetable peeler)
  • 4 tsp. balsamic vinegar, preferably aged 12 to 25 years

Nutritional Information


Make the poached quinces

  • Peel, quarter, and core each quince. Put the quinces, honey, and lemon zest in a 3-quart saucepan. Add enough water to cover the quinces by 1 inch (about 1-1/2 quarts). Bring to a boil over mediumhigh heat. Put a plate or a lid that’s smaller than the saucepan on the quinces to submerge them. Reduce the heat to a simmer and cook until the quinces are tender when pierced with a knife, about 45 minutes. Let them cool in the cooking liquid.

Assemble the salads

  • Toss the mâche or arugula, ham, and olive oil in a large bowl. Season to taste with salt and pepper. Divide the salad evenly among 4 plates. Slice the quinces and arrange on each plate. Sprinkle the almonds and cheese on top. Drizzle each salad with 1 tsp. of the balsamic vinegar.

Make Ahead Tips

The quinces can be poached up to 2 weeks ahead. Refrigerate them in their liquid.

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