Quince baked in White Wine
Please note: this recipe uses true quinces not japonica.
Serves 4
Ingredients:
- 3 quince, peeled, de-cored and cut into 'piglets' (like orange segmants).
- ¾ pint aromatic white wine (Huxelrebe, Bacchus, Schonburger).
- 3tbs honey.
- cardoman pods.
- rosewater
Method:
- Arrange quince in a casserole dish.
- Pour wine over quince.
- Drizzle honey over quince.
- Add cardoman pods and rosewater to wine.
- Bake at 180°C/350°F/Mark 4 until the quince is cooked (25-30 mins.).
- Place quince in serving dish.
- Concentrate the wine until it resembles a light syrup.
- Remove cardoman pods and pour syrup over pears.
- Chill before serving.