MAGGIE BEER'S POT ROASTED QUINCES
Australian chef, television cooking presenter, cookbook author and food manufacturer, Maggie always chooses Smyrna quinces ahead of the more impressive-looking pineapple quinces (the type which cooks up yellow). She prefers the flavour and believes they withstand the rigours of slow cooking beautifully. Maggie says to save pineapple quinces for making jam or when poaching as they break down with long cooking. The pot-roasted quinces can be frozen in their jelly to bring out in the middle of winter.
6 small quinces
1.25 l water
5 cups sugar
juice of 3 lemons
- Rub down from the quinces and wash the fruit. Pack them tightly into a large, heavy-based non-reactive saucepan, then cover with the water and sugar. Bring pot to a boil then reduce heat to a gentle simmer.
- Keep quinces submerged in the syrup by covering them with a piece of foil and weighing them down with an upturned plate. Turn fruit regularly to ensure even cooking. The quinces will take 5-6 hours of slow cooking to achieve a beautiful glow.
- Add lemon juice in the last stages of cooking to cut the sweetness.
- Serve quinces whole with a little of their jelly and cream or mascarpone.