Quince with Málaga raisins and oloroso sherry

1 HOUR 30 MINUTES | SERVES 6

EASY |

A quince cannot be hurried along as it cooks. If this happens, the fruit’s flesh will disintegrate, exploding almost, and you won’t get the perfect, yielding, ruby-hued interior that quinces, when cooked well, are capable of giving. Oloroso is my favourite sherry to cook with, full-bodied with notes of caramel and walnuts, also of too-dried prunes, figs and raisins. In this recipe, the sherry is simmered down along with a good handful of Málaga raisins, plumping in the liquid, turning fat once again like grapes. These are classic flavours for an autumnal dessert – serve with good vanilla ice cream to soften in the warm syrup.

GF

caster sugar 100g

runny honey 5 tbsp

lemon 1, juiced

dark oloroso sherry sherry) 100ml

quinces 4, peeled, quartered and cored

Málaga raisins (or any big raisins, such as Flame raisins) 80g (or any medium

• Mix together the sugar, honey, lemon juice and sherry with 400ml of water in a large pan and put over a medium heat. Bring to a simmer then add the quince quarters to the pan. Cover with a round of baking paper directly on top of the quinces to prevent discolouration, then put on a lid.

• Simmer the quince pieces gently over a low-medium heat, turning every now and again, for 45 minutes-1 hour 30 minutes or until cooked through and tender when pierced with a knife or skewer.

• Remove from the heat, put the cooked quinces on a plate and keep warm.

• Put the pan with the cooking juices back on the hob and turn the heat up high. Reduce the liquid for 3-5 minutes or until syrupy, rich and dark, adding the raisins as you boil it down. Add the quince back to the pan when the syrup is ready and serve warm.

PER SERVING 209 KCALS | FAT 0.1G

SATURATES 0G | CARBS 46.8G | SUGARS 38.6G

FIBRE 1.5G | PROTEIN 0.6G | SALT 0G