Savoury Roast Quince

Roast Quince, rich and sweet, can accompany any grill, roast, curry or salad selection.

Quince is frequently used in a sweet savoury combo as a paste served with cheese. Here, the quince is roasted with herbs and apple. To serve try adding contrasting textures and flavours to add interest to this simple dish eg. blue cheese or dukkah.

A variation is to roast small chunks of quince, apple and red onion and serve it as a salsa with a curry, spicy meat or nut dish or as an accompaniment for marinated tofu.

Ingredients

Preparation: 10 mins Cook: 30 mins (approx) Serve: 2 cups +

2 quinces*

2 firm apples (optional)

1 tbsp olive oil

4 sprigs fresh thyme or 2 tsp dried

1 tsp cracked black pepper

mint to decorate and flavour

Method

PREHEAT oven to 190 C/375 F/Gas 5.

PEEL the quinces and the apples. (I leave the skin on if I want the fruit to retain its shape.)

CUT the quince into quarters, core and cut each quarter into two or three moon shaped slices.

COAT the fruit lightly with oil and place in a baking dish, as one layer.

SCATTER over the thyme sprigs and black pepper.

COVER the dish with a lid or foil and bake for 20 minutes.

REMOVE the lid, mix and return to the oven for 10 minutes.

CHECK the texture of the fruit, removing when cooked to your liking.

Serve

Top with mint.

Sprinkle with blue cheese (not Vegan) roasted nuts or dukkah .

Notes

* Cut the fruit into smaller wedges when cooking to serve in salsa style.