Quince Bay Evening Orchard

Quince needs time and heat before its perfume opens up, so this is one to make while something else cooks. Thin slices soften more reliably than large chunks. Bay adds a faint savory aroma that keeps the honeyed fruit from tasting overly sweet. Remove the leaf completely before serving. The liquid is light, with tender fruit left to eat from the cup, making it a slower and more distinctive evening ritual than pouring a ready-made juice.

Ingredients

• 8 oz Water
• 1/4 fruit Quince, peeled, cored and thinly sliced
• 1/2 leaf Dried culinary bay leaf
• 1 tsp Honey

Make it

1. Simmer the quince, water and bay gently in a covered saucepan for 25–35 minutes, until the quince is tender.
2. Remove the bay. Add a little hot water if much has evaporated.
3. Stir in the honey and serve the infusion with a few tender quince slices.

Benefits

Quince and bay · refreshing fluids

The water does a simple, useful job in this quince and bay combination: it contributes to hydration while stretching a fragrant orchard note into a full drink.

A warmer side of bay

The quince carries a subtle savory fragrance from bay, giving you a fragrant warm drink to enjoy in place of an alcoholic nightcap.