Prep 20 mins
Cook 40 mins
This old-fashioned, tart fruit is actually extremely versatile. It can't really be eaten raw, although a friend of mine eats thin raw slices with salt and loves it! It makes a gorgeous see-through jelly, lovely jam, and a wonderful stewed side dish with pork or ham. Keep the seeds: they are rich in pectin and can help other jams to set; slices can be added to casseroles and roasts for a tart fruity taste. Here's a healthy, very easy and delicious dessert to make when you come across quinces.
- 4 quinces, ripe (ask the seller about ripeness)
- 4 ounces creme fraiche, thick (or thick cream, 125 g)
- 3 ounces superfine sugar (caster sugar, 90 g)
- 1 teaspoon vanilla
- 5 ounces granulated sugar (150 g)
- 1 pinch salt
- Heat oven to 400 deg F/200 deg Celsius.
- Remove the cores of the quinces so there is a sizable hole right through the fruit. A real corer helps, otherwise use a sharp knife with a thin blade and cut out the core carefully.
- Don't even try to peel them.
- Place upright in a lightly greased oven dish, close together preferably.
- Mix the creme fraiche or thick cream with the caster sugar and vanilla, and fill the cores with this mixture.
- Sprinkle the granulated sugar generously over the 4 quinces.
- Bake in the pre-heated oven for about 40 minutes, or until quite soft.
- Serve warm with ice cream or warm custard.