Old Fashioned Baked Quince
This delicious, simple recipe dates back to the 18th Century, when quince was a popular fruit in England and Europe. Quince store well over winter, when placed on a dry shelf. They soften over time, and their perfume is quite wonderful. Most quince varieties available now must be cooked in some way before eating.
- 4 Large Quince
- 1 c Organic Raw Sugar
- 50 g Organic Butter (more or less, depending on size of quince)
- 3 c Rosehip Tea (or warm Water)
Wash quince and rub the skins well to remove the downy coating. Remove the core from each and cut the quinces in half. Place in a baking dish to fit snuggly, flesh side up. Cover each quince half generously with butter. Sprinkle with sugar. Fill baking dish with the tea or water.
Bake in a 350 degree oven for 45 minutes to 1 hour, until quinces are a golden color and soft.
Notes
The quince will become soft and turn a lovely pinkish colour when baked. The rosehip tea does not have to be strong, one teabag would be plenty to flavour all three cups of water.