They are all around us, they are everywhere we go! Tis the season for quinces and as a team, we have not experimented much with this pear/apple like fruit, but that was about to change. Cooking is about being experimental, about learning how to create something new so on our recent visit to the markets, we enquired about quinces and made it home with a few in our basket. Let the experiment being.
Some experiments are a disaster, we have learnt this to be a part of cooking but our baked quince puree proved anything but a disaster. Below is our quince creation that has donned our porridge and muesli each morning and was even baked through muffins. Enjoy.
Baked Quince Puree
Ingredients
400g caster sugar
1 vanilla bean, split and seeds scraped
4 quince, peeled and cut into wedges and core removed
1L water
Method
Pre heat oven to 120C.
In a large saucepan, add the sugar, vanilla bean & seeds and over a medium high heat until sugar dissolves. Bring mixture to boil and remove from heat.
In large casserole pot, add the quinces and pour over the sugar syrup. Cover with a lid and bake in oven until deep red in colour, around 4-5 hours.
Allow to cool. Using a hand blender, blend to a puree and refrigerate until ready to use.
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