Sweet nut-stuffed quinces

Sweet nut-stuffed quinces

By
From
Arabesque
Photographer
William Meppem

Oven-bake quinces as you would apples. Stuff them with a buttery mixture of chopped toasted nuts and honey and serve them with burnt honey ice-cream, ginger cream, orange-blossom clotted cream or generous dollops of softly whipped cream.

Nut stuffing

Ingredients

Quantity Ingredient
30g ground almonds
30g unsalted pistachio nuts, finely chopped
1/4 teaspoon cardamom seeds, ground
60g soft brown sugar
50g butter

Quinces

Quantity Ingredient
2 large or 4 small quinces
2 tablespoons honey
40g butter
1 orange, juiced and zested
1/2 lemon, zested
1/2 vanilla bean, split and scraped
100ml water

Method

  1. Combine ingredients to make nut stuffing and reserve.
  2. Cut the quinces in half and hollow out the core. Pack the quinces, cut side up, into a lightly buttered gratin dish. Drizzle with the honey and add the remaining ingredients.
  3. Bake in a preheated 180°C oven for 1–2 hours until the quinces are tender. About 20 minutes before the end of the cooking time, stuff the central hollows of the quinces with the nut mixture. Raise the heat to 200°C and return to the oven until the nut topping is golden-brown.
  4. Serve with plenty of softly whipped cream.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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