Monday, April 30, 2012
A few of our favourite things...
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.
Labels:
preserving,
quince
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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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