May 3, 2015
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Recipes
Old Fashioned Baked Quince
This delicious, simple recipe dates back to the 18th Century, when quince was a popular fruit in England and Europe. Quince store well over winter, when placed on a dry shelf. They soften over time, and their perfume is quite wonderful. Most quince varieties available now must be cooked in some way before eating.
| Servings | Prep Time |
| 4 | 1 hour |
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This delicious, simple recipe dates back to the 18th Century, when quince was a popular fruit in England and Europe. Quince store well over winter, when placed on a dry shelf. They soften over time, and their perfume is quite wonderful. Most quince varieties available now must be cooked in some way before eating.
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Ingredients
- 4 Quince Large
- 1 cups Organic Raw Sugar
- 50 g Organic Butter (more or less depending on size of quince)
- 3 cups Rosehip Tea or warm Water
Servings:
Instructions
- Wash quince and rub the skins well to remove the downy coating. Remove the core from each and cut the quinces in half. Place in a baking dish to fit snuggly, flesh side up. Cover each quince half generously with butter. Sprinkle with sugar. Fill baking dish with the tea or water. Bake in a 350 degree oven for 45 minutes to 1 hour, until quinces are a golden color and soft.
Recipe Notes
The quince will become soft and turn a lovely pinkish colour when baked. The rosehip tea does not have to be strong, one teabag would be plenty to flavour all three cups of water.
his is a traditional Christmas treat, originating in Italy. Slice the panforte thinly, as you only need a small piece. This keeps really well in an airtight container, if you feel the need to refrigerate it, make sure you take it out for a while before serving it, or it will be difficult to slice.
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