Roasted quince

Roasted quince

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

Quince is an incredible fruit where, under the influence of languid heat, it transforms completely from something sour, astringent and inedible to a soft, perfumed, rosecoloured delight. It is an ancient fruit tied to ancient cultures. Adam and Eve’s apple was more likely a quince. This recipe is not too different from one made in a Roman kitchen, with its use of honey and spices.

Ingredients

Quantity Ingredient
4 large quince
400g brown sugar
3 tablespoons honey
1 lemon, juiced and zested
1 orange, juiced and zested
2 star anise
3 cloves
1 cinnamon stick
2 bay leaves

Method

  1. Preheat the oven to 160°C.
  2. Cut the quince in half and place them, cut side down, in a stainless steel or ceramic baking dish. Cover with the sugar, honey, citrus juice and zest and 300 ml water. Add the star anise, cloves, cinnamon stick and bay leaves, cover the dish with foil and cook for 2 hours.
  3. Remove the foil and cook for a further 1–2 hours, until the quince are soft and a deep red colour. Serve warm.

Note

  • Serve with home-made vanilla ice cream, packet custard or roast pork.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again