Quinces are one of my very favourite fruits. They look so familiar, yet unusual. Their shape reminds me of pears, but that waxy, furry skin and striking colour is a giveaway.
I’d love to have a quince tree one day. I did see some for sale at Petersham Nurseries last year, and had to exercise some restraint – it’s just not practical at the moment. So, the second best option is picking some up from my local greengrocers in Wimborne Minster.
I decided to bake them again this year. Unfortunately, someone, who shall remain nameless, in fact threw the baked quinces away before I managed to take a photo of them. I was not impressed.
I’ll leave you with my recipe for spiced baked quinces, which I really rather enjoyed. Photos to come next autumn!
Baked spiced quinces
- 6 quinces
- 750ml water
- 300g sugar
- 4 star anise
- 1 vanilla pod
- 1 cinnamon stick (large)
- zest of an orange
- zest of a lemon
- Preheat the oven to 160 C Fan
- I poured the water into a large Le Creuset baking dish and added the sugar and all flavourings. Stir well.
- I then peeled the quinces, one at a time, cutting them into quarters and removing the core. As soon as each quarter was prepared, I dropped them into the flavoured water in the dish. I worked as quickly and neatly as I could, as the the quince browns very quickly
- I then covered the dish with foil and baked for 3 hours until tender
- We enjoyed these baked quinces with some natural yoghurt for a light dessert