While raw quinces have a sweet smell, the flesh is hard and quite acidic. Quinces are most often poached or cooked into a paste, but oven roasting is a great alternative to extract maximum sweetness with minimum effort. Coconut oil and rice syrup gives our version a healthy twist – it even creates an instant sauce. Serve over ice cream or alongside cheese and crackers.
Oven Roasted Quince
Recipe Type: Dessert, Side
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Oven roasting quinces is a great way to extract maximum sweetness with minimum effort. You can of course use butter and sugar for this recipe but coconut oil and rice syrup give it a healthy twist.
Ingredients
- 1 large or 2 small quince, halved, core and seeds removed
- 1 Tbsp rice syrup
- 2 tsp coconut oil
- 3/4 c water
Instructions
Preheat oven to 350C / 180F
- Place quince halves cut side up in a 8 inch / 20 cm square cake tin, pour in water.
- Drizzle syrup and dollop coconut oil over each half.
- Cover tightly with foil and bake for approximately 90 mins until very tender and pink. Cool in tin 10 minutes.
- Peel, dice and serve with cooking juices.
Notes
* Quinces can be peeled before cooking if you prefer.[br]* Multiply recipe as required, simply use an extra 1 tsp coconut oil and 1/2 Tbsp rice syrup per quince half.[br]* Pairs perfectly with ice cream, yoghurt, whipped coconut cream or a cheese platter.[br][b]—[/b][br] [b]Vegan | Gluten Free | Dairy Free | Soy Free | Nut Free | Refined Sugar Free | Vegetarian[/b]
Recipe created especially for Seasonal Sunday Lunch. Photo property of, and re-published with permission from, 84th & 3rd.
About JJ
Hi!
I’m wondering how in the world one cores and removes seeds from quince, or let alone any fruit, when they’re halved! I’ve only done it when I quarter whole fruit. Do you use a certain tool? The quince I just halved were very hard. I tried to core them but maybe I just don’t have the correct knife or tool.. So I left the cores & seeds in this time.
Please let me know!
Thank you,
Renée