Monday, April 9, 2012

Baked Quince

Autumn's quinces star in our double boxes this week. With thanks to Suzanne from nearby Lalla we've discovered a stunning way to eat quince - with cream. There's a recipe included in this week's double box, and we've shared it here for anyone else who might be interested.

Baked Quince

Peel quinces, cut in quarters, cover with water or wine and sugar (they usually need at least 1 cup sugar to 2 cups liquid), add a vanilla bean and some lemon juice. Bake fruit in a covered casserole, in a 150C oven for 4 hours or longer, until quince is deep red. Do not stir as the fruit may break up. Cool and serve as a dessert. Delicious with cream or icecream.

Recipe supplied kindly by Suzanne from Lalla

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