Choose quinces in season which are fragrant and heavy. Then transform them into beautiful ruby Oven Poached Quinces with Honey and Star Anise. So much easier than poaching on the cooktop.
Preparation time: 10 minutes
Cooking time: 3 – 4 hours
4 small to medium quinces, washed, any fuzz brushed off
280g castor sugar
70g honey of choice, e.g. ginger
1 small lemon, skin thinly peeled and juiced
1 medium orange, skin thinly peeled and juiced
1 cup (250ml white wine
10 black peppercorns
5 star anise
4 cloves
2 bay leaves
Vanilla ice cream or Greek yoghurt, to serve
1. Preheat oven to 160’C (140’C fan-forced)
2. Cut quinces in half lengthways, core and place in a large baking dish, cut side up. Scatter over the sugar, drizzle with honey, add the juices and wine. Scatter over the peppercorns, star anise, cloves and bay leaves, cover with baking paper and foil and bake for two hours.
3. Uncover and cook for a further one to two hours. Remove quinces to a serving dish and strain the liquid over them. Cooked, the quinces will be crimson in colour with a thick, fragrant, almost jam-like syrup in the dish.
4. Serve hot or at room temperature with ice cream or yoghurt, if desired. Refrigerate any leftovers.
Lyndey’s Note: Quinces are also delicious sliced and served with cheese. If preferred you can just cut quinces in half and bake like that, leaving the core in which will come out more easily when cooked and also thicken the syrup more.
Related Recipes:
Baked Quinces with Almond Tuiles
Moroccan Lamb Shanks with Quinces
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