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
Servings: 6 people
Ingredients
- 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
Instructions
- 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.
Quince Ice Cream
- Stir 1 cup of the quince puree into 1 L of good quality vanilla ice cream.