1 teaspoon of Cinnamon
Vanilla Ice Cream (optional)
Preheat oven at 140c.
Cut quinces in half lengthwise.
Place quince halves on lined baking tray cut side up.
Bake for 2 hours. Remove from oven and scoop out cores with a spoon.
Place a dob of butter in each half, drizzle with honey the juice and zest of an orange and sprinkle with cinnamon.
Return to oven for 30 minutes and serve hot with ice cream or enjoy them on their own.
2 kg quinces, peeled, cored and roughly chopped
2 strips lemon peel (about 10cm long)
2 tbsp lemon juice
Aprox. 4 cups sugar
Vanilla pod (optional)
Place quinces in a large saucepan and cover with cold water. Add the lemon peel and vanilla pod. Cover and bring to the boil. Reduce heat and leave to simmer about 40 minutes. Quince should now be tender.
Drain, remove vanilla pod and puree quince in food processor.
Measure puree in cups and stir in an equal amount of sugar. Continue to stir until all the sugar has dissolved then add the lemon juice.
Place saucepan back on a very low heat, stir occasionally until quince paste is thick and a pink/red.
Pour paste into a lined baking tray, smoothing out the top and place in a low oven (60c) to set (about 1 ½ hours).
Remove from oven and cool. Cut into squares and serve with strong flavoured cheese such as Stilton or Manchego.