Don't Know What to Do With Quinces?! Here's What!

"This old-fashioned, tart fruit is actually extremely versatile. It can't really be eaten raw, although a friend of mine eats thin raw slices with salt and loves it! It makes a gorgeous see-through jelly, lovely jam, and a wonderful stewed side dish with pork or ham. Keep the seeds: they are rich in pectin and can help other jams to set; slices can be added to casseroles and roasts for a tart fruity taste. Here's a healthy, very easy and delicious dessert to make when you come across quinces."
 
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Ready In:
1hr
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Heat oven to 400 deg F/200 deg Celsius.
  • Remove the cores of the quinces so there is a sizable hole right through the fruit. A real corer helps, otherwise use a sharp knife with a thin blade and cut out the core carefully.
  • Don't even try to peel them.
  • Place upright in a lightly greased oven dish, close together preferably.
  • Mix the creme fraiche or thick cream with the caster sugar and vanilla, and fill the cores with this mixture.
  • Sprinkle the granulated sugar generously over the 4 quinces.
  • Bake in the pre-heated oven for about 40 minutes, or until quite soft.
  • Serve warm with ice cream or warm custard.

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RECIPE SUBMITTED BY

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
 
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