Don't Know What to Do With Quinces?! Here's What! |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This old-fashioned, tart fruit is actually extremely versatile. It can't really be eaten raw, although a friend of mine eats thin raw slices with salt and loves it! It makes a gorgeous see-through jelly, lovely jam, and a wonderful stewed side dish with pork or ham. Keep the seeds: they are rich in pectin and can help other jams to set; slices can be added to casseroles and roasts for a tart fruity taste. Here's a healthy, very easy and delicious dessert to make when you come across quinces. Ingredients:
4 quinces, ripe (ask the seller about ripeness) |
4 ounces creme fraiche, thick (or thick cream, 125 g) |
3 ounces superfine sugar (caster sugar, 90 g) |
1 teaspoon vanilla |
5 ounces granulated sugar (150 g) |
1 pinch salt |
Directions:
1. Heat oven to 400 deg F/200 deg Celsius.
2. Remove the cores of the quinces so there is a sizable hole right through the fruit. A real corer helps, otherwise use a sharp knife with a thin blade and cut out the core carefully.
3. Don't even try to peel them.
4. Place upright in a lightly greased oven dish, close together preferably.
5. Mix the creme fraiche or thick cream with the caster sugar and vanilla, and fill the cores with this mixture.
6. Sprinkle the granulated sugar generously over the 4 quinces.
7. Bake in the pre-heated oven for about 40 minutes, or until quite soft.
8. Serve warm with ice cream or warm custard.
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