Quince

Its not the right time of year, but here are some photos of honey baked quinces I did a few months back.

Quinces oxidise very quickly, but I don't think it impacts on the delicious flavour. The skin is pretty tough. I've done this recipe before and removed the skin, but I think they work best if you leave it on, as the skin holds all the juice inside. The skin is yummy and softens once its baked.

This is Stephanie Alexander's Honey Baked Quinces, from 'Cooks Companion' which is our home's most referenced book. Unfortunately I didn't get any shots of the finished article, but they turn ruby red when done, you drizzle the pan juices over when serving. Good with yoghurt or double cream. But double cream goes with everything!

Ingredients

• 3 Quinces
• 80grams butter
• 4 tablespoons honey
• 1/4 cup water

Method

Serves: 2-3

1. Pre-heat oven to 150 C.
2. Halve but do not peel quinces, then remove pips and core from each with a spoon to make a neat hollow.
3. Select a gratin dish that will hold quince halves snugly and grease with 1/3 of the butter.
4. Arrange quinces halves hollows uppermost. Divide remaining butter and honey between hollows and pour water gently around sides.
5. Cover with foil and bake for at least 3 hours until quinces are soft and a rich red. (Turn quinces over after 1 1/2 hours)
6. Serve hot or warm with hollows filled with honey juices and offer thick or clothed cream.