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Sweet quince!!

To be honest I never really liked quince. In Spain we have it as a kind of spread and I hated it. Looking through Skye Gyngell's A year in my kitchen I found a recipe for quince and since they are on season I said why not?

It is really really good, I don't particularly have a sweet tooth but this has a great texture, it's not overly sweet and neither is it complicated. It honestly surprised me!!

If you are having a dinner party, this is the dish to serve. It's sophisticated and very nice.

Serves 4:

Ingredients:

-4 quinces
-115ml of verjuice (about a half a cup), this was easy for me to find because it was Sturm season in Vienna but it can be substituted by apple juice and a bit of lemon juice.
-4 tbsp of sugar syrup (half water, half sugar and bring to a boil), if you are not fussy about honey use honey. or agave syrup?
-2 cinnamon sticks
-1 vanilla pod, split in half lengthways
-zest of one lemon
-4 bay leaves
-soya yoghurt, to serve

Method:

Preheat the oven to 150 C. Wipe the quinces clean and remove the furry layer with a dry cloth. Quarter them lengthways, but don't bother to remove the core as it is really difficult. Be careful not to cut your self as they are very hard to cut.

Place the quince quarters, cut side up, in a baking tray and pour over the juice. Drizzle with the syrup and scatter over the cinnamon sticks, vanilla pod, lemon zest and bay leaves.

Cover very lightly with foil and bake for about 2 1/2 hours, turning the fruit halfway though cooking. The quinces are ready when they are soft, sticky and a beautiful burnt orange colour. Serve warm or at room temperature with soya yogurt.



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Location: Vienna, Austria

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