Roasted quince

By: Mark Best
From: Best Kitchen Basics
Serves: 4
Photographer: Petrina Tinslay

Quince is an incredible fruit where, under the influence of languid heat, it transforms completely from something sour, astringent and inedible to a soft, perfumed, rosecoloured delight. It is an ancient fruit tied to ancient cultures. Adam and Eve’s apple was more likely a quince. This recipe is not too different from one made in a Roman kitchen, with its use of honey and spices.

Ingredients

Quantity	Ingredient
4	large quince
400g	brown sugar
3 tablespoons	honey
1	lemon, juiced and zested
1	orange, juiced and zested
2	star anise
3	cloves
1	cinnamon stick
2	bay leaves

Method

Preheat the oven to 160°C.
Cut the quince in half and place them, cut side down, in a stainless steel or ceramic baking dish. Cover with the sugar, honey, citrus juice and zest and 300 ml water. Add the star anise, cloves, cinnamon stick and bay leaves, cover the dish with foil and cook for 2 hours.
Remove the foil and cook for a further 1–2 hours, until the quince are soft and a deep red colour. Serve warm.