- 2 quinces (about 700g)
- 1 lemon
- 300ml water
- 10g honey
- 80g caster sugar
1 Preheat your oven to 150°C/ Gas Mark 2.
2 Use a peeler to pull 3 long strips of zest from the lemon. Add it to a pan with the water, honey and sugar. Warm gently until the sugar has dissolved.
3 Meanwhile, cut each quince into quarters. Rub the cut surfaces with some lemon juice to stop them browning. Use a dessert spoon to remove any seeds from the core. Do not peel them.
4 Place the quinces into a snug-fitting roasting tray. Pour over the honey and sugar syrup. Lay some baking parchment over the quinces and then cover the tray tightly with foil.
5 Transfer to the oven and bake for 3 hours, or until the quinces are tender and deeply coloured. Remove the foil and parchment. Spoon the syrup over the top of the fruit. Turn up the heat to 180°C/Gas Mark 4 and roast uncovered for a final 20 minutes to deepen the colour and reduce the syrup.
6 Serve warm with the sticky syrup from the roasting pan spooned over the top.
Recipe by Riverford