Baked Quince

Baked quinces are fragrant and sweet; delicious served as breakfast fruit or dessert.

Raw, quinces are inedible; but cooked they have a flavour and sweetness that requires few additional ingredients. They have a short ripening season; so make the most of their versatility while they are available.

Often stewed or baked with complementary fruits, regularly apples or pears, and they make good crumbles and pies.

They can contribute to savoury meals, added to rich casseroles, inspired by Middle Eastern cooking. They also make preserves such as chutney, pickles and as a ‘cheese’.

Ingredients

Preparation: 10 mins Cooking: 20+ mins Serves: 2+

1 tsp fennel seeds*

2 tbsp hot water

1 quince

1 tbsp sugar

Method

GRIND the fennel seeds.

COMBINE the fennel and sugar and pour over the hot water.

PREHEAT the oven to 180 C/ 350 F/Gas 4.

PEEL the quince, quarter and remove the core.

PLACE quince in a baking dish. (Do not layer the fruit.)

ADD the water.

COVER with lid or foil and bake for 20-30 minutes until tender. (Check after 20 minutes.)*

Serve

Plain of topped with yoghurt, cream or ice-cream, diary, soya or coconut, as appropriate.

Notes

*Star Anise is a delicious alternative , or bake in masala for a sweet sauce.

**Cook at a low temperature for a longer period and the quince will develop a pale pink hue.