Friday, 30 April 2010

More Autumn Gold

Pretty! Here are some quinces sitting in the dish, when I was testing them to see if they would fit. They cme from Pialligo, via Choku Bai Jo. The next step was to wash all the fluff off, and chop off the stem ends and get them ready for roasting. I put them on the bottom shelf of the oven, which I was roasting some tomatoes on the top shelf.

Recipe: Pot roast quinces
5 quinces
150ml honey
vanilla bean shards

Wash quinces well, chop off the tops and trim the tail, and place in a pot just the right size to wedge them all in upright.
Pour over the honey, and drop in the vanilla.
Add water to cover two thirds of the way up.
Bake slowly at 120-140C for two or three hours, turning a couple of times.
If it seems to be getting too dry, put the cover on the pot for the last hour or so.

Notes: the cooking time is quite arbitrary, they can go a very long time without disintegrating. They blush a pale pink when just done, and the longer you cook them, the darker this colour gets, all the way to a deep burgundy. You can eat the skins, or peel them off if you don't like the texture. But do cook them in the skin, it helps to enrich the juices.

Serve warm with cream or icecream (Maggie Beer's quince & bitter almond would be a nice luxury). Cut some up to go with porridge or yoghurt for breakfast. Cover with a sponge topping for an old fashioned pudding or scone dough for a cobbler. Whatever you like to do with stewed fruit.

I used up the remnants of the vanilla bean I'd used in the creme caramel, washed of course. And a large part of a jar of generic honey that I thought was a bit boring. I prefer my honeys powerful, like stringybark and ironbark, or interesting like lavender, coffee-blossom and orange-blossom. This was a good way to use it up.

1 comment:

BJ said...

I tried this out, minus vanilla bean. Smells divine but if I'd remembered I would have used some lemon, to get the divine quince jelly setting around the fruit.

Now to decide what to do with the cooked quince. Fool maybe; or a rich paste for roast lamb. Yum yum decisions!