More recipes for quince
Quince & Oat Crumble Slice
In a food processor combine 1 cup plain flour (can use gluten-free), 1 cup rolled oats, ⅓ cup packed brown sugar, ½ teaspoon baking powder, zest of ½ lemon and 1 teaspoon ground cinnamon. Add 100g cubed butter and 3 tablespoons milk, and pulse until the mixture forms small balls. Tip half into a lined 18 x 20cm tin and press into the base. Spread over 1½ cups of quince compote (opposite) then scatter over the remaining crumble mixture. Bake at 180C for 25-30 minutes. Cool then cut into 12 squares.
Vanilla & Honey Poached Quince
In a saucepan combine 2 cups water, ⅓ cup honey (or ½ cup sugar), 8cm strip lemon zest, juice of ½ lemon and ½ split vanilla pod. Peel and core 3-4 quinces (about 700g) and cut into 1cm wedges. Place into the saucepan as you go to prevent browning. Cover and bring to a simmer. Cook gently for 30-35 minutes until tender. Cool in the poaching liquid, transfer to a container and store in the fridge. Serve with porridge or muesli, or spoon over creamy rice pudding. Use within 1 week.
Slow-Roasted Quince Compote
Cut 5-6 quinces (about 1kg) into quarters. Arrange into a single layer in a baking dish. Pour over ¾ cup water and juice of ½ lemon. Sprinkle over ⅓ cup sugar (or 4 tablespoons honey). Cover and slow roast at 150C (fan 130C) for 3-4 hours (or cook in a slow-cooker on low for 5-6 hours). Cool, then use a spoon to remove the core and scoop the flesh out. Put the flesh into a bowl, add any juices from the dish and mash into a thick puree. Stir through yoghurt and top with chopped walnuts, or dollop onto muesli.