Honey-roasted quinces with verjuice
With its heady fragrance, intense colour and naturally high amount of pectin, quince is an obvious choice for jellies, jams and spreads.
Photo: Marina Oliphant
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- 4 large quinces
- 1 lemon, quartered
- 1 cup verjuice (sangiovese verjuice is good)
- 8 tbsp honey
- zest of one lemon
- 2 cinnamon sticks
- vanilla bean, split lengthwise
Preheat oven to 180C.
Wash the quinces to remove the downy coat. Cut in quarters and place on a large roasting tray. Squeeze over lemon juice and leave lemons in tray. Pour over verjuice and drizzle with honey. Scatter lemon zest, cinnamon sticks and vanilla pod.
Cover with aluminium foil and bake for four hours until a deep, rose colour, turning over halfway through.
Remove from oven and discard lemon quarters, cinnamon and vanilla bean.
Serve warm with thick yoghurt, cream or ice-cream.