Quince Poached in Cardamom Syrup

Ingredients

• 6  cardamom pods green crushed
• 4 slices optional: lemon (1/4-inch-thick)
• 4 slices cranberry-orange relish (1/4-inch-thick)
• 4  quinces ( 2 pounds total)
• 2 cups sugar 
• 6 cups water 

Equipment

• bowl
• baking paper
• pot

Directions

1. Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).
2. Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.
3. Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods.
4. Quince in syrup is best the day it is made but can be kept, chilled, 2 weeks.