Fragrant quince slow-baked until rosy and soft, with a honey syrup.
Serves 4 | Preparation: 25 minutes | Cooking: 105 minutes | Total: 130 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
4 medium quinces
4 tbsp honey
300 ml water
1 cinnamon stick
4 cloves
1 lemon, juiced
60 g walnuts, roughly chopped
200 g Greek yoghurt or mascarpone, to serve
Method
Heat the oven to 170°C. Rub the fuzz off the quinces, peel, halve and cut out the tough cores with a sharp spoon or knife.
Place the halves cut side up in a baking dish. Mix the honey, water and lemon juice, pour over, and add the cinnamon and cloves.
Cover tightly with foil and bake until the quince is tender and turns pink-amber, about 1½ hours, basting once or twice.
Uncover, scatter over the walnuts and bake for about 15 minutes more, until the syrup thickens slightly.
Serve warm with yoghurt and a spoonful of the syrup.
Variations and substitutions
Raw quince is hard and astringent but transforms when cooked. Add a splash of white wine to the syrup if you like.
Use maple syrup instead of honey and a plant-based yoghurt for a vegan version. Pears cook faster than quince, so check them much earlier.
Homegrown and seasonal produce
Rub away the quince down and cut on a stable board: raw quince is very hard. Colour varies by variety, so tenderness is the reliable doneness test.
Storage and freezing
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze suitable portions for up to 3 months; defrost in the fridge, use within 24 hours and reheat once until piping hot throughout.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
