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Slow-Roasted Quinces in their Jelly
3 whole quinces 1 cup fruity white wine, such as riesling or soave, or water 1 cup sugar
© Annabel Langbein Media
Preheat oven to 150°C fanbake. Wash the quinces, rubbing off any fuzz. Cut in half, leaving the cores in, and place cut-side down tightly packed in a single layer in a baking dish. Pour the wine or water over the top. Sprinkle with the sugar.
Cover tightly and bake for 4 hours or until a rich, pale ruby juice has formed at the bottom of the dish. Serve quinces either warm or chilled with a little of the jellied juices. They will keep in the fridge for several days.
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