Quinced Baked in Honey

A community recipe by sparkles

Not tested or verified by Nigella.com

Print me

Introduction

Recipe is from Stephanie Alexander's "The Cook's Companion" The recipe was originally published in 1960 by her mother, Mary Burchett in her cookery book, "Through my kitchen door." Serves 6 This is made as a Dessert, however could also make a wonderful fruit Breakfast

Ingredients

Serves: 2-3

Metric Cups

3 quinces
80 grams butter
4 tablespoons honey
60 millilitres water

3 quinces
2⅚ ounces butter
4 tablespoons honey
2 fluid ounces water

Method

Quinced Baked in Honey is a community recipe submitted by sparkles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to 150 C.

Halve but do not peel quinces, then remove pips and core from each with a spoon to make a neat hollow.

Select a gratin dish that will hold quince halves snugly and grease with 1/3 of the butter.

Arrange quinces halves hollows uppermost. Divide remaining butter and honey between hollows and pour water gently around sides.

Cover with foil and bake for at least 3 hours until quinces are soft and a rich red. (Turn quinces over after 1 1/2 hours)

Serve hot or warm with hollows filled with honey juices and offer thick or clothed cream.

Pre-heat oven to 150 C.

Halve but do not peel quinces, then remove pips and core from each with a spoon to make a neat hollow.

Select a gratin dish that will hold quince halves snugly and grease with 1/3 of the butter.

Arrange quinces halves hollows uppermost. Divide remaining butter and honey between hollows and pour water gently around sides.

Cover with foil and bake for at least 3 hours until quinces are soft and a rich red. (Turn quinces over after 1 1/2 hours)

Serve hot or warm with hollows filled with honey juices and offer thick or clothed cream.

Tell us what you think

What 1 Other has said

This recipe is wonderful! After getting blisters the first time, digging out the cores, I decided to cheat and just cut the quinces into quarters, then remove the cores with a knife. That worked fine. The second time round, I also decided to use less butter - none to grease the dish and just a small dab on each piece of quince. I preferred it that way - not quite as rich, but with the heavenly flavour of the quince just as strong.

Posted by gaertnerin on 2nd October 2011

Show more comments