My quinces are yet but a promise, with the tree in full blossom. So I made this recipe with firm Bosc pears - just three of them. The pears were done in about 30 minutes. I added some fresh lemon thyme to the poaching liquid, which I think added a subtle flavor, and I would add a few cloves for variety. As the pears were cooling, I remembered that I had some raspberry quince syrup and stirred in a tablespoon or so of that - it added a bit of that quincy pink color and flavor to the liquid. I think this would be even better with quince, as the quince have a more pronounced flavor than do pears. Hoping to try again if the harvest is good!