Quince & port wine baked apples

Quince & port wine baked apples

Macas assadas com marmelo e vinho do porto

By
From
Lisbon
Serves
4
Photographer
Steven Joyce

Caterina Silva, chef and teacher at Kiss the Cook culinary school, first told me about this wonderful way of serving cooking apples: it’s sour, sharp, rich and sweet, all at once. Quince trees are common in Portugal, and the fruit is usually cooked or preserved in jam or in a firmly set paste called marmelada. In English this is sometimes known as quince cheese, or by its Spanish name, membrillo, where it is served alongside salty cheeses. It’s easy to find in delicatessens or online and keeps very well in the fridge.

Ingredients

Quantity Ingredient
4 medium-sized cooking apples, cored but unpeeled
4 tablespoons quince paste or quince cheese
4 tablespoons light muscovado sugar, plus more for sprinkling
4 tablespoons port wine
1/4 teaspoon ground cinnamon
4 teaspoons salted butter, plus extra to grease
creamy vanilla ice cream, or custard, to serve

Method

  1. Preheat the oven to 180ºC.
  2. Score a line around the circumference of each apple, using a sharp knife, just deep enough to break the skin.
  3. Grease a baking dish, and place the apples into it, sitting them on their bases. Mix together the quince paste, sugar, port and cinnamon in a bowl. Use your fingers to poke this mixture into the holes where the cores were, dividing the mix equally between the apples. Top each hole with a teaspoon of butter and sprinkle over a little more sugar. Once all the apples are filled and have been sprinkled with the extra sugar, pour enough water into the dish to reach about 1 cm up the sides of the apples.
  4. Place in the preheated oven and cook for 35–45 minutes, until the apples are completely cooked through.
  5. Serve with the syrupy juices from the baking dish and some creamy vanilla ice cream or custard.
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