April in the Garden- The Quintessential Quince

My in laws live in Martinborough, a town in the beautiful Wairarapa region. They live in an idylic setting, their cottage style house surrounded by fruit trees and an olive grove in their back yard. My husband and I got married there and will always be a special place for me.April in the Garden- The Quintessential QuinceTheir driveway is lined with huge, well established quince trees that welcome in spring with stunning blossoms and in summer and autumn are always heavily laden with fruit.April in the Garden- The Quintessential QuinceQuinces are delicious and can be cooked and prepared in many ways. Sort of a like a really hard and slightly fuzzy pear. The down side of a quince is that it is way too hard and sour to eat raw so it has to be cooked. The upside? Quince crumble, baked quince, poached quince, quince jelly, quince paste…

I like to stew them with a bit of sugar and spices and serve them over cereal or porridge for breakfast or serve them as a delicious dessert. I have included a recipe at the end of this post.

April in the Garden- The Quintessential Quince

Quince are easily sourced at this time of year at fruit and vegetable markets and supermarkets. I don’t think you always need to buy them though. Ask around, someone with a quince tree would be sure to have some spare. They tend to fruit a lot and it’s hard to go through that many quinces!

Baked Quince in Cinnamon and Ginger Syrup

Roasted quince takes on all the flavour of this cinnamon and ginger infused syrup, making this a flavour packed and melt in the mouth sensation. 

April in the Garden- The Quintessential Quince

Ingredients

6 Quince, peeled and quartered
2.5 cups cold water
zest and juice of 1 lemon
3 cinnamon quills
2cm ginger, peeled and grated
1 1/4 cups white sugar

Heat your oven to 190 degrees Celsius.

In a large oven tray, spread out the quince evenly. Cover with water and all the remaining ingredients and stir gently.

Bake in the oven for 30 minutes. Take out the tray and baste the quince with the syrup, then place back in the oven and bake for another 20 minutes.

Take out the oven tray and use a soup ladle to ladle most of the syrup into a small heavy bottomed saucepan. Bring the syrup to boil and then let it simmer until it has thickened slightly.

Whilst the syrup is simmering, place the quince back in the oven under a hot grill for 5 minutes until they are slightly caramalized.

Serve warm with ice cream and a drizzle of the syrup.

1 comment / Add your comment below

  1. Yummy!

    Can you bring back some of those lovely quinces honey? I am definitely going to try out your recipe.
    xx

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