Long, slow cooking produces beautiful textures and intense flavours – especially from the quince!
Cooking time: at least 2-3 hours
- 6 pears or 3 quinces
- 80 g butter, chopped
- 150 g caster sugar
- Juice 2 lemones
- Lemon balm leaves/scented geranium leaf/citrus peel/star anise/vanilla paste (optional)
Pre-heat oven to 150 degrees. Melt butter in a 1.5 litre baking dish (the dish needs to have a lid).
Halve the fruit and removed cores if desired (they will become quite soft during the long slow cooking). Roll the fruit in melted butter, turn cut side down and scatter with sugar, lemon juice and any desired flavourings.
Cover with a tight-fitting lid and bake for at least 2 hours for pears. After 2 hours, check and turn fruit and cover in syrupy juices. Bake quinces for at least one more hour.
Delicious as is, or use in pies, tarts or on porridge for a decadent breakfast!
Recipe source: http://www.kitchengardenfoundation.org.au