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Baked quince with cinnamon and cloves
Luke Mangan
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Time:2 hours +Serves:4
Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
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Ingredients
4 ripe quinces
80g butter
1/4 cup Calvados (or dessert wine)
1/2 cup caster sugar
1 cinnamon stick, snapped in half
2 tsp cloves
250g mascarpone
1 tbsp honey
Method
- Preheat the oven to 180C.
- Peel the quinces, cut into quarters and cut away the core using a small sharp knife.
- Lay out a large sheet of aluminium foil on your workbench. Rub with half the butter.
- Place the quinces on the foil and pull the sides up, scrunching to hold it in place. Drizzle over the Calvados and top with knobs of the remaining butter, sugar and spices. Seal the foil tightly (you may need extra to enclose the parcel). Place on a baking tray in the oven for about 2 hours, or until soft.
- Meanwhile, combine the mascarpone and honey and refrigerate until ready to serve.
- To serve: remove the foil parcel from the oven, carefully unwrap, and place the quince pieces on serving plates. Spoon over the cooking juices and top with mascarpone.
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