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Honey-roasted quinces

This base recipe is used to make my honey, quince and walnut pound cake. You can also use the syrup in the classic cocktail, pink bee’s knees.

Honey-roasted quinces
  • makes

    1 jar

  • prep

    10 minutes

  • cook

    3 hours

  • difficulty

    Easy

makes

1 jar

serves

preparation

10

minutes

cooking

3

hours

difficulty

Easy

level

Ingredients

  • 2 kg (about 6) quinces
  • 150 g (⅔ cup) caster sugar
  • 2 tbsp honey
  • 1 cinnamon quill
  • 2 strips lemon rind
  • 2 star anise

Instructions

Preheat oven to 160ºC. Wash quinces and pat dry. Place in a roasting pan and cover with 400 ml water. Sprinkle over sugar, drizzle over honey, then add remaining ingredients to pan.

Cover tightly with aluminum foil and roast for 3 hours or until quinces and cooking syrup are a deep, ruby-pink colour.

Remove quinces from pan and strain syrup into a sterilised jar. Both will keep in the fridge for a couple of weeks.

  

Photography by Alan Benson. Styling by Michelle Crawford. Food Preparation by Lucy Schluter.

As seen in Feast magazine, June 2014, Issue 32. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Matthew Evans
Source: SBS



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