This is a beautiful title for what comes next. I dared to take it from here as it is very romantic. Imagine a fruit that blushes. Wow! The recipe is a mixture of 2 other recipes: Spiced Quinces and Paula Wolfert’s Slow-Baked Quince. I thought of taking a bit of that and a bit of the other and have a new recipe. I have tried this recipe some years ago, at home. I was convinced at that time that I am the best… in the kitchen, with all the good feed back I got from abroad and I wanted to impress my family. Well, they were impressed. What did you think? Sometimes they are sooo not. De gustibus non disputandum, that’s why. You can do this recipe now, in autumn, as you know, quinces are fruits of the autumn or anytime. I just think that another perfect time is in the winter, to aromatise the house delightfully. Oh, don’t forget. You fall in love doing this so watch out for the one you share with…
- 2 medium quince
- 375 ml sweet wine
- 1 cinnamon quill
- 150 g sugar
- 1 clove
- 1 apple
- 1½ tablespoon lemon juice
- Preheat oven to 120˚C/ 250˚F.
- Peel and halve the quince. Using a sharp knife, core the quince halves. Reserve all the peel and trimmings.
- Combine the sugar, wine (or water, in case you don’t have wine or you don’t want to use alcohol), clove and lemon juice in a shallow baking dish, such as a casserole (preferably one with a lid). Stir with a whisk to dissolve the sugar.
- Add the reserved trimmings and the quince halves, cut side down.
- Peel the apple. Coarsely grate the apple over the quince halves, using a grater. This will prevent the quince from drying out while baking.
- Cover and bake for 5 to 7 hours until the fruit softens and turns pink or crimson. I was lucky to have them crimson.
- Have you fallen in love?