Saturday, July 2, 2011

Baked Quince

They dined on mince, and slices of quince, Which they ate with a runcible spoon

Edward Lear, The Owl and the Pussycat

I love quince - the only thing which puts me off is their hairy thick skins and difficulty to cut prior to being cooked into ruby, yielding beauty.

I recently made quince and orange jelly; with the remainder of my quince, I peeled them, cut them into sections, and roasted them with butter and honey in accordance with the directions here.  I then served the roasted quince with a spoon of quark.

How was this dessert?  Sensational!  The preparation of the quince, though not exactly easy, is well worth the effort.  I urge you not to be scared by quince, no matter how unfamiliar they are to you (and they were to me until this year).  They are a very special fruit, which look so homely on the outside, but once their true colours are revealed, will win your heart.


Gloria Baker said...

I love quince and this look nice!! gloria

Anonymous said...

Looks delicious! You've inspired me to try this fruit!

Anonymous said...

They are a little off-putting to look at aren't they? Quince is on my list of things to try cooking with, but I haven't managed it yet.

Lorraine @ Not Quite Nigella said...

I love watching the transformation of colour when you're cooking quince! :D

Anonymous said...

Wow! I've had quince jam and loved it. Now I want to try to find quince!