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Sous Vide Quince with Sherry | Recipe by sousvidetools.com

Sous Vide Quince with Sherry, Honey and Aniseed

Sous Vide Quince with Sherry, Honey and Aniseed Fruits
  • COOK TIME: 6 Hours
  • PREP TIME: 1 Hour


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



Sous Vide Water Bath
Vacuum Pac Machine
Vacuum Pouches
Chopping Boards
Sauté Pans
Kitchen Knives


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


  1. In a bowl mix all the ingredients except the quince
  2. Add the quince pieces to a pouch along with the flavoured liquid. Vac-seal
  3. In a preheated water bath at 70 degrees cook for 6 hours
  4. 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

Chef’s Tip –

Why not cook the quince with maple syrup, sage and mixed spice.

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