I can’t remember the first time I had quince – although I can remember the first time I cooked it. I was about to give up – peeling and coring and cutting the fruit is so hard! It’s a very tough fruit, so be very careful when you are cleaning and coring the fruit. As with apples, to prevent it from turning brown while you are cutting the fruit, soak the pieces in a bowl of water with some lemon juice.
George’s grandmother gave me the recipe – I did change it a bit though. I didn’t have white caster sugar at the time, and I decided to use brown sugar. It made a thick caramel crust, and made the flavour a bit more smoky. George loved it, and I have decided to keep it that way.
The spices used are cloves, (whole cloves) and powdered cinnamon. Cinnamon goes really well with the dark brown sugar.
Ingredients: (makes enough dessert for 4-6 people)
- 4 pieces of quince (about 1 kg), cleaned and quartered.
- 16 tbsps of dark brown sugar (about 1 tbsp of sugar per quince quarter)
- 32 pieces of cloves, whole
- 8 tsps of powdered cinnamon
- some water
- Preheat the oven to 180 degrees C.
- Once you have spent all that time cleaning and quartering the quince, gently press the cloves into the fruit. Poke with the sharp pointy end into the fruit, and press about 2 per fruit quarter.
- Arrange the fruit in a baking tray.
- Sprinkle 1 tbsp of brown sugar and 1/2 tsp of powdered cinnamon on top of each fruit quarter.
- Gently pour a bit of water at the bottom of the baking tray (to create a very thin layer of water) and cover the baking tray with foil. Bake in the oven for about an hour, or until soft. Bake uncovered for the last 10 minutes so that the fruit can get some colour.
- Serve with some Greek yogurt, and it goes really well with ice cream too.