Roasted Quinces, Puree and Syrup
Quinces, pot-roasted in a lemon sugar syrup with spices, pureed, stirred into vanilla ice ceam and the syrup poured over strawberries
Prep Time10 minutes mins
Cook Time5 hours hrs
Total Time5 hours hrs 10 minutes mins
Servings: 6 people
Author: Amanda Lawson
- 4 quinces, washed well, left whole
- 1 litre water
- 1/2 cup sugar
- juice of 2 lemons
- 1 tbsp cardamom pods, crushed with a mortar and pestle optional
- 1 tsp cloves optional
Preheat oven to 150°C (130°C fan-forced).
Pack the quinces into a casserole dish. Add the water, sugar, lemon juice and spices.
Bring to a boil, stirring to make sure all the sugar has dissolved, then put a lid on the dish and transfer to the oven. Cook for 4 hours. By this time, the quinces will have transformed to a beautiful deep pink, their skins blistered and ready to eat.
Serve whole with ice cream or cream, or puree the cooled quinces to serve with yoghurt or porridge.
Quince Syrup
Strain the cooking liquid through a sieve to remove the spices. Cook over a medium-high heat until the liquid has reduced by half. Use it as a syrup for fruit or ice cream, or as a refreshing addition to soda water, gin or vodka.