Quintessentially Quince! Quinces are divine. Their perfume pervades the larder and kitchen when in the bowl and being cooked. I just love them! Do you? Some people are intimidated by them, but I’m always excited by them, especially when I receive them as gifts from our guests and culinary students whom I am very grateful for the treat. Thank you! This recipe is based on a simple Turkish dish I have had and cooked for many years. It is no fuss, simple and doesn’t take a long time. You can enjoy these baked quince for a gourmet dessert and they cook to a golden pink hue if you add some of the seeds and core to the baking dish. Here I have served them with a dollop of fresh yoghurt topped with crushed pistachios. I do hope you will try this easy recipe soon. Taste. Experiment. Enjoy! Sylvia xx
INGREDIENTS Serves 4-8
4 medium quince
250g raw granulated sugar
8 whole cloves
1 cinnamon stick broken in half
To serve: Full cream yoghurt, crème fraiche or thick cream and crushed pistachio nuts
Preheat oven to 160˚C
- Peel the quince and cut in half. Remove the core with a melon baller or a small paring knife. Keep the seeds and core and some peel.
- Place quinces cut side up in a baking dish.
- Sprinkle the sugar over the top of the quince. Add the seeds, core, peel, cloves and cinnamon.
- Pour the water over the top of the quince. It may not look like much water but it will turn into a lovely golden pink syrup.
- Add more water if you wish, but reduce the syrup in a separate saucepan before serving.
- Place the baking dish in the preheated oven. Bake for about 50 to 60 minutes. If the quince start to colour around the edges, cover the dish with a lid or foil. Bake quince until soft and golden in colour.
- Remove from the oven. Allow to cool.
- Serve warm or cool with a dollop of yoghurt, crème fraiche, thick cream and crushed pistachios.
Enjoy! Sylvia xx