Becs: I have been the fortunate recipient of lots of home grown quinces this year...aside from making a few jars of quince paste I have roasted most of them to serve with Posh Porridge. The method I use is based on one from the Dunsandel Store Cookbook and is the easiest I have tried with minimal prep involved - quince are a pain to cut/core when raw. Wash the quinces well, rubbing off the fuzz on their skin with a cloth. Cut in half or quarter if especially large and fill a large lined roasting tray. Cover with a cup of sugar, and add an inch of water to the pan. Cover with foil and bake at 150 C for 3 hours or so until tender. Once cool it is easy to remove the skins and cores. Pour the syrup into a saucepan and reduce until desired consistency and sweetness. These can be preserved in jars or frozen.
Thanks so much for the instructions on Saturday they worked out beautifully and so Ive had poached quinces on my not so posh muslie all week =)
ReplyDeleteThis looks like a much easier method than the recipe I've used in the past - will give it a try! I have some quinces still waiting to be made into paste... :)
ReplyDeleteInteresting method. I usually do mine overnight in the slow cooker. I love the result but quinces are so tedious to prepare that it puts me off doing it more often.
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