Recipes
Baked quince
With green golden hued skin and a heady pleasant fragrance, quince are often described as a combination of an apple and pear. However, they are far less ubiquitous and have a vastly different flavour.
Raw they are inedible, with hard, astringent, bitter flesh, but slow, gentle cooking transforms them into a delicious, soft amber fruit.
Recipe created by Nourish cook and Dietitian, Clare Gray
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Prep time:10 minutes
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Cooking time:2½ hours
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Serves:6
Method
- Preheat the oven to 150°C.
- Peel the quinces and cut into quarters lengthways. At this point it can be less labour intensive not yo remove the leaves, core and pips; they can be removed after cooking.
- Place the quince in a small roasting pan or baking tray.
- Combine the water and wine and pour over the fruit.
- Drizzle with honey and then scatter over the spices, bay leaves and lemon zest.
- Cover with foil and bake for 2 ½ hours.
- Turn the fruit after an hour and add more water if needed.
- Once cooked, the quince should be soft.
- Remove all of the cores.
Tip
Serve warm with mascarpone, Greek yoghurt or thick cream, drizzled with the remaining cooking liquid.
Ingredients
- 4 quinces
- 150ml of white wine, dessert wine such as Muscat works particularly well (if you would prefer to keep this alcohol-free, cloudy apple juice also works well)
- 100ml of water
- 2-4 tablespoons of good quality honey (if you are using a dessert wine, use less honey)
- 2 cinnamon sticks
- 2 fresh bay leaves
- 1 vanilla pod, split lengthways
- 1 clove
- 2 cardamom pods
- zest of 1 lemon, finely pared
- Mascarpone, Greek yoghurt or thick cream to serve
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