This recipe is one I found many years ago in an old French cookbook. I love the array of humble ingredients, which when combined with the fragrant baked quince make a spectacular dessert.
Photo: Simon Lambert.
Baked quince with cream
Serves 4
Ingredients
4 quinces, cut in half lengthways, cores removed
⅔ cup sugar
100g butter
¼ cup cream
Method
Preheat the oven to 170degC.
Mix together ½ cup sugar, butter and 3 tablespoons of cream to form a thick paste. Set aside.
Prepare the quince by cutting in half lengthwise (from top to bottom). Remove the core, so you have a good-size cavity.
Place the quince halves in a buttered oven dish.
Fill the cavity of the quince halves with the buttery mixture, sprinkle remaining sugar on top and cover with foil.
Bake the quince halves for 35 minutes, then remove the foil and continue to cook for up to 1 hour or until they are tender and golden.
Serve with any juices and remaining cream.
