More ways with quince

Country Life Every Week - - Kitchen Garden Cook Quince -

Hon­eyed quince-and-walnut cake

(be­low) Grease and line an 8in-di­am­e­ter cake tin and pre­heat the oven to 180˚C/350˚f/gas mark 4, cut a large quince into quar­ters, then sim­mer them in a saucepan with water and a gen­er­ous driz­zle of honey for about 20 min­utes. Cool, re­move the cores, then ar­range the quince pieces in the bot­tom of the tin.

In a stand mixer, com­bine 175g but­ter and 175g mus­co­v­ado sugar. Add 3 eggs, 1tspn cin­na­mon, 1tspn vanilla-bean paste and 2tb­spn honey and mix again. Add a third of 160g self-rais­ing flour, fol­lowed by half of the 100ml cooled quince syrup, then the sec­ond third of the flour, the re­main­ing quince syrup and the fi­nal third of flour. Mix well, pour the mix over the quince and bake for about 45 min­utes or longer, test­ing with a skewer.

Once baked, turn the cake out and pour a few ta­ble­spoons of warmed honey over the top. Serve warm with clot­ted cream—heaven!

Stuffed and baked quince

Mix 8tb­spn oats, 50g chopped al­monds, 75g chopped dried apri­cots, 50g des­ic­cated co­conut, 3tb­spn co­conut oil and a driz­zle of maple syrup. Core 4 quinces, fill with the mix­ture and bake for 40 min­utes. Serve with ice cream.

‘Par­tridge in a quince tree’

Quar­ter and core 3 quinces, rub with lemon, driz­zle with olive oil and sea­son. Bake in a hot oven, then set aside. But­ter 4 par­tridges, scat­ter them with chopped rose­mary and thyme, lay un­smoked ba­con rash­ers over the breast and add the par­tridges to the tray you used to cook the quinces. Roast for 20–25 min­utes, al­low to rest, then serve the par­tridge (one per per­son) with the quinces and pan juices.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.