Nici Wickes: Oven-poached quince

Autumn brings quince and quince bring me happiness. Poached quince are so incredibly delicious and worth doing if only for the magical transformation of the colour as they cook – from creamy yellow to a deep ruby. 

How to prepare quince:

- They are ready to pick when they are a creamy yellow. Don’t worry if they have some black spot on them.

- Peel with a vegetable peeler or sharp knife. Halve or quarter them with a sharp knife, being careful as they are VERY hard to cut through the core. I leave the core in at this stage as it’s much easier to remove this cleanly once the fruit is cooked and softened.

- Lay out in an ovenproof dish. Mix together ¾ - 1 cup sugar, ¼ cup white wine/sherry, or other sweet wine and one tablespoon with enough warm water to cover the quince. Pour over the fruit until just overed. Cover dish tightly with foil.

- Bake in oven set at 160 C until softened – about 3-4 hours.

 

Use poached quince for dessert with cream or icecream, in baking, on pastry, to have alongside roast lamb or pork etc etc. 

 

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