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Posts Tagged ‘Quince’

You could have these for dessert with some crème fraîche but we like them for breakfast with yoghurt and granola.

Pomegranate-poached quinces – serves 6

  • 700ml pure pomegranate juice
  • 300ml cold water
  • 350g caster sugar
  • 3 fresh bay leaves
  • 1 tsp pink peppercorns
  • a few sprigs of thyme
  • pomegranate seeds, to serve (we skipped these)

Heat the oven to 160C/140C fan. 

Put the pomegranate juice, water and sugar into a heavy casserole with a lid. Stir well, then add the bay leaves, peppercorns and thyme. Put the casserole over a low heat and leave to warm gently. 

Peel, quarter and core the quinces and add to the pan with the pomegranate juice. 

Bring to the boil, then scrunch up a piece of baking paper, slightly bigger than the pan, then unscrunch again and press down on top of the quinces, tucking it in and up the sides of the pan. Cover with the lid and place in the oven. 

Cook for 1½-2 hours or until tender. Remove the lid and baking paper, then scoop out the quinces with a spoon. Strain the liquid, then return to the heat and bubble until reduced by half. Pour the liquid back over the quinces and leave to cool. Keep in the fridge until ready to eat, they keep well for a few days. 

(Original recipe from Cook, Eat, Repeat by Nigella Lawson, Chatto & Windus, 2020)

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Quince Jam

Quince jam

Not as solid and refined as Membrillo/Quince paste, but with all the taste and flavour. Plus it couldn’t be easier to make – just boil up the quinces and sieve into sterilised jars. Serve with cheese and anything else you fancy.

Quince Jam – makes about 4 jars

  • 1kg quince, chopped into chunks (no need to discard pips/stalks etc)
  • 1kg granulated sugar

Put the chopped quince and sugar into a saucepan. Add water to cover. Bring to the boil, reduce the heat and simmer for 1½ – 1¾ hours, mashing the fruit after the first 45 minutes. Cook until the liquid has evaporated but keep stirring as it gets close to stop it burning on the bottom of the pan. Push through a sieve into a large bowl, then pour into sterilised jars.

 

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Spiced Baked Quinces

Baked Quinces

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.)

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