A Nigel Slater inspired dish that has a heady aroma and flavour. The star anise really pair quince well. Some quince varieties will bake to an exotic golden reddish colour and others to this more golden yellow – both are delicious. Serve with a big dollop of cream if you like.
Roast quinces – to serve 4
- 4 heaped tbsp sugar
- 500ml water
- 4 cloves
- 2 star anise
- 4 small quinces
- half a lemon
- 4 tbsp maple syrup
Bring the sugar and water to the boil in a saucepan. Add the cloves and star anise. Peel and halve the quinces, scoop out the cores and rub them with the lemon to stop them turning brown. Add the quinces to the sugar syrup and simmer for about 25 minutes or until tender (they may take longer).
Preheat the oven to 180ºC/Gas 4. Lift the quinces out of the syrup and put them in a shallow baking dish. Take 150ml of the cooking liquid, add the maple syrup and pour them over the quinces, along with the cloves and star anise. Bake for about 30 minute or until really soft. Serve with the cooking juices and some whipped cream.
(Original recipe from Nigel Slater’s Tender Volume II, Fourth Estate, 2010.)