Spiced quinces with apricots and almonds
Photo: Marina Oliphant
Quinces love a cook with a slow hand. Whatever you serve them with — runny cream, home-made custard or mascarpone — be sure to add a swirl of the golden, glowing pan juices as well.
- 3 large or 4 medium yellow quinces (about 1.2kg)
- 250g dried apricots
- 200g castor sugar
- 2 cinnamon sticks, broken in half
- 1 vanilla bean, split
- 500ml water
- 1 tbsp flaked almonds, toasted lightly
Heat oven to 160C. Trim quince ends and cut in half lengthways. Cut each half into two or three wedges, depending on size. Cut out and discard core and seeds and peel each wedge. Place quinces and dried apricots in a heatproof, lidded baking dish with sugar, cinnamon sticks, vanilla bean and water. Bring to the boil over medium heat, stirring until sugar dissolves, then cover tightly and bake for three hours without turning or moving the fruit.
Remove from oven and scatter with almonds. Serve with cream, ice-cream or custard and a drizzle of pan juices.
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