Baked quince with honey, bay and verjuice

Baked quince with honey, bay and verjuice

By
From
A Year In My Kitchen
Serves
4

Of all the fruits this season offers, I am most excited at the arrival of the first pale green quinces in early autumn. I love the look of our little knarled tree laden with pear-shaped fruit. The way that long, slow cooking transforms quinces into sweet, burnt amber jewels is a constant source of amazement to me.

Ingredients

Quantity Ingredient
4 quinces
115ml verjuice
4 tablespoons good honey
2 cinnamon sticks
1 vanilla pod, split in half lengthways
1 lemon, finely pared zest
4 bay leaves
greek-style yoghurt, to serve

Method

  1. Preheat the oven to 150°C. Wipe the quinces clean, removing the furry layer with a dry cloth. Quarter them lengthways, but don’t bother to remove the pips or core.
  2. Place the quince quarters, cut side up, in a baking tray and pour over the verjuice. Drizzle with the honey and scatter over the cinnamon sticks, vanilla pod, lemon zest and bay leaves.
  3. Cover very lightly with foil and bake for about 21/2 hours, turning the fruit halfway through cooking. The quinces are ready when they are soft, sticky and a beautiful burnt orange colour. Serve warm or at room temperature, with Greek-style yoghurt.

Note

  • Verjuice is made from the juice of unripe grapes. It is slightly tart and adds a little acidity without overpowering the flavours in this dish. If you can’t find verjuice, use apple juice instead for this recipe and add a squeeze of lemon juice.
Tags:
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again