Quinces alla Anna

Quinces alla Anna

By
From
Sicily
Serves
4-6

Anna is a friend of ours who is widely travelled and she remembered a dish from one of her trips that tasted of perfume, fruit and spice. Together we recreated this dish with some quinces left over from making Quince Paste. It is an easy dessert to serve with cream or ice cream and wonderful for breakfast the next day with yoghurt and toasted nuts.

Ingredients

Quantity Ingredient
2 quinces
1/2 lemon, juiced
2 tablespoons brandy, (optional)
1 orange, juiced
100g brown sugar
1/2 orange, finely grated zest
4 cloves
1 medium cinnamon stick, broken up

Method

  1. Preheat the oven to 180°C. Core and peel the quinces and finely slice into cold water with the lemon juice – this will stop them turning black. Arrange the quince slices in an ovenproof dish so that they are slightly overlapping. Pour over the brandy (if using) and orange juice, then scatter over the brown sugar, orange zest, cloves and cinnamon. Bake for 1 hour or until lightly browned and softened inside. Halfway through the cooking time, tip the dish to one side and spoon the juices over the quinces, then continue cooking. Serve hot or allow to come to room temperature. Serve with the Rose or Saffron Ice Cream.
Tags:
Italy
Italian
Sicily
Sicilian
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