- 6 small or 3 large quinces
- 25-40 g (1 1/2 oz) unsalted butter
- 250 g (8 oz) sugar, or to taste
- Optional: 300ml (10 fl oz) double cream, or strained yoghurt
- 1 tablespoon rosewater
Pre-heat the oven to 200 degrees celsius (400 Fahrenheit, Gas mark 6). Wash the quinces well. Cut them in half along the core and cut out the core and seeds. Put each quince half, cut side up, on a square of foil. Put a sliver of butter on each and cover with about 2 tablespoons of sugar or to taste. Wrap them in the foil and place the parcels in a baking dish, still cut-side up. Bake for about an hour or until very tender. The time varies depending on their size and quality. Serve this sweet hot or cold, topped, if you like, with the cream or yogurt. Either can be scented with a little rosewater.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.