Tegan's Slow Cooked Honey Spiced Quince

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By Darren Purchese

This is our first recipe dedicated to a founder member and we are very pleased to acknowledge Tegan Higginbotham as one of our favourite supporters here at Studio Kitchen.

Tegan loves food and gardening and she very kindly brought us these lovely home grown Quince's. Thank you Tegan and we are so happy to dedicate this recipe to you.

There is something very magical about quinces. Quince is a fruit that looks like a cross between an apple and a pear, but it's much firmer and has a tart taste when raw.  It is virtually inedible raw so slow cooking helps soften the quince and brings out its natural sweetness. These spices are up to you, but my combination brings a warmth and extra dimension to the aroma of the fruit.

Use this fruit in all sorts of dishes, I jar my cooked fruit until I am ready to create something amazing - great in brown butter cake, as a breakfast compote and in our Quince, Plum & Raspberry Crumble.

Time

4

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

16
Wedges

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Ingredients

Servings

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4 quince
500g honey
200g raw sugar
500 ml water
2 whole cinnamon sticks
5 whole cardamom pods
5 whole cloves
2 whole bay leaves
1 whole orange, zest and juice
10g vanilla paste or 2 whole pods, split lengthways and seeds scraped
1

 

2

For the syrup... put the water, honey, sugar and spices and orange zest and juice into a large cast iron pan and bring to a boil.

 

3

To prepare the quince... peel the quinces and cut them into quarters.

 

4

Add quince to the pan... turn the pan off and add the quince quarters, keep the core in (this will produce the colour), spoon over some of the liquid to cover the quinces.

 

5

To cook the quince... place a lid on the saucepan and put into an oven preheated to 180C. Cook for 30 m minutes before removing from the oven. Open the lid and spoon over liquid on any exposed pieces of quince. Roll the quince pieces over and place the lid back on. Transfer back into the oven and drop the temperature to 150C. Cook for a further three hours. Every hour, remove the pan from the oven and carefully roll the quinces over with a spoon and to ensure even coverage. The fruit should be soft and easily pierced with a fork, and the liquid should have thickened a little and the colour of everything should be a deep red.

 

6

Leave to cool... in the pan and then gently layer the fruit into a large jar. Strain the liquid through a sieve and add to the jar to cover the fruit. Lid and refrigerate until needed.

 

7

To use... when you are ready to use the fruit in your bakes be sure to use a small knife to remove the core part of the fruit. Use the red soft flesh in cakes, crumbles and desserts.

 

1
0 hours 0 minutes
2
0 hours 0 minutes

For the syrup... put the water, honey, sugar and spices and orange zest and juice into a large cast iron pan and bring to a boil.

3
0 hours 0 minutes

To prepare the quince... peel the quinces and cut them into quarters.

4
0 hours 0 minutes

Add quince to the pan... turn the pan off and add the quince quarters, keep the core in (this will produce the colour), spoon over some of the liquid to cover the quinces.

5
0 hours 0 minutes

To cook the quince... place a lid on the saucepan and put into an oven preheated to 180C. Cook for 30 m minutes before removing from the oven. Open the lid and spoon over liquid on any exposed pieces of quince. Roll the quince pieces over and place the lid back on. Transfer back into the oven and drop the temperature to 150C. Cook for a further three hours. Every hour, remove the pan from the oven and carefully roll the quinces over with a spoon and to ensure even coverage. The fruit should be soft and easily pierced with a fork, and the liquid should have thickened a little and the colour of everything should be a deep red.

6
0 hours 0 minutes

Leave to cool... in the pan and then gently layer the fruit into a large jar. Strain the liquid through a sieve and add to the jar to cover the fruit. Lid and refrigerate until needed.

7
0 hours 0 minutes

To use... when you are ready to use the fruit in your bakes be sure to use a small knife to remove the core part of the fruit. Use the red soft flesh in cakes, crumbles and desserts.