Slow Cooked Quinces
I wrote out this recipe for Gewürzhaus Herb & Spice Merchants in 2015. It is a recipe handed to me from my mother and has forged my love of quince season. Verjuice is used prolificly in our household due to my parents making it at their Yarra Valley vineyard: Tarrahill. wines.
1 cup brown muscovado sugar
1 vanilla bean
1 cinnamon stick
4 cloves, whole
3 allspice, whole
1. Preheat oven to 120°C.
2. In a large oven proof casserole pot, bring verjuice to a gentle boil. Add sugar, spice and vanilla bean and stir until sugar dissolves. Allow to simmer while you prepare the quinces.
3. Peeling quinces is optional, but visually more appealing when serving. If peeling, keep the peel and add to the pot as well as it adds to the richness of colour.
4. Carefully halve, core and thinly slice (about 5mm thick) the quinces, popping the slices straight into the casserole pot as you go to prevent browning.
5. Making sure all quince slices are covered in liquid – add some extra verjuice or water if not -, cover with lid and place in oven for about 5 hours, or until soft and a rich ruby colour.
6. Serve warm with cream or ice cream or chilled on granola with yoghurt. Quinces can be refrigerated for a few weeks
You can quarter the quinces instead of slicing, but expect cooking time to be more like 9 hours. This recipe can also be done in a slow cooker set to “high”.