BAKED QUNICE

Every year I celebrate the mighty quince as they have such uniqueness not only with their flavour and aroma but also with their versatility.

Serves 1-2

1 quince, halved and core removed

10g butter

30g brown sugar

1 star anise

Grating fresh nutmeg

Fresh bayleaf

½ cup water

Method

Preheat the oven to 180C

When preparing quince you need to work quickly as they discolour almost instantly.  Place the quince halves flesh side up in a snug oven dish.  Squash the butter into the core cavity and sprinkle over the brown sugar, add the star anise and bayleaf to the oven dish and add the water.  Finish with a generous grating of nutmeg and place into the oven.

Bake for 20 minutes and then check by carefully inserting a skewer into the flesh if its tender all the way through then it is cooked if not then continue cooking for another 10-20 minutes or until tender.  If you notice that the liquid has reduced to much add a little more water so that it doesn’t burn.  You may also need to cover it with foil.

When they are tender and aromatic and the sauce has turned into a golden glaze serve warm with pouring cream or good quality vanilla icecream.  They also go particularly well with pork and duck!