Baked Quince with Spiced Dry Plum Sauce
The Quince is a small deciduous tree, related to apples and pears, and like them has a pear-shaped fruit, which is bright golden yellow when mature. The fruit’s unique fragrance, hinting of pineapple, guava and Bartlett pear, can perfume a room. All commercial varieties are too hard, sour and astringent to eat raw, but the quince’s whitish-yellow flesh softens and turns an attractive pink when cooked. It’s high pectin content makes it ideal for preserves, and its sharp, distinctive flavor complements a wide variety of dishes. This typical English recipe is a wonderful accompaniment for roasted meats and wild game.
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- 3/4 cup Fresh Lemon Juice
- 24 Pitted Prunes
- 3/4 cup Water
- 3/4 cup Pure Maple Syrup
- 2 Tbsp. Salted Butter
- 4 Quince
- 2 sticks Cinnamon
- Pinch of Ground Allspice
- Pinch of Ground Nutmeg
- Puree lemon juice and prunes together in a blender, and pour into a medium-size bowl.
- Add water and maple syrup to bowl and stir to combine.
- Spoon a little of this mixture into the bottom of a 9” x 13” Pyrex baking dish.
- Peel skin from the quinces with a vegetable peeler or a sharp paring knife. Cut quinces in half. Core out the seeds and place them, cut side down, in prepared baking dish.
- Pour remaining sauce over the tops of the quinces.
- Add cinnamon sticks and lightly sprinkle tops with allspice and nutmeg.
- Cover with aluminum foil, shiny side inside.
- Bake at 325° for 1 hour and 20 to 30 minutes.
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