Quince are a hard fruit and need a lot of cooking before they become tender. You can keep the skin on so there is very little work to them.
Serves 6 people (recipe halves or doubles easily)
100g caster or Demerara sugar or maple or golden syrup
1. Place the water and sugar or maple or golden syrup in a saucepan and bring to the boil to melt the sugar. Turn the heat off.
2. Cut the quinces in half, top and tail them and remove the stem. Remove the core with a sharp knife being careful not to cut yourself as quince is quite a hard fruit. Cut them in half again. Place the quince quarters in a baking dish, pour over the sugar syrup, cover with tin foil and bake in a preheated oven at 180C/350 F/Gas 4 for an hour. Remove the tin foil and bake for another 45-60 minutes or until the quince is golden and you can pierce the fruit easily with a sharp knife.
3. You can flavour the syrup with a cinnamon stick or a bulb or two of star anise, throw in a few crushed cardamoms, a slice of lemon or orange peel, a teaspoon of vanilla extract or a tablespoon of orange flower water, a few fennel seeds, a teaspoon of coriander seeds or a mixture of a few of these.
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