This poached quince recipe turns the fall fruit luscious, rosy and versatile

Consuming kibbe bi safarjaliyeh, a savory meat and quince dish from Aleppo, Syria, on the primary night time of Eid stirs up pleased reminiscences. However the Wadis’ northern location means the window of availability is smaller. After their first 12 months with out quince, they started freezing an annual provide, chopping the fruit into giant chunks and simmering it in water with salt and citric acid to forestall oxidation. “My father purchased a giant field of about 100 quinces,” she says with amusing. “Folks have been questioning what he was doing with them.”