Slow-baked quinces with honey
Quince wedges slowly baked in lemon syrup.
Active time20 min
Cooking3 h 30 min
Total4 h
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Ingredients
- 1 lemon
- 300 ml water
- 100 g honey
- 80 g caster sugar
- 2 quinces
Preparation
Wash the lemon before removing the zest. Heat the oven to 150 °C. Peel strips of lemon zest. Warm the water with the zest, honey and sugar until dissolved.
1 lemon300 ml water100 g honey80 g caster sugar- oven
- peeler
- saucepan
- spoon
Squeeze the zested lemon. Wash and quarter the quinces without peeling. Core and rub cut faces with lemon juice. Place in a snug roasting dish, add the syrup, cover with parchment then seal with foil. Bake for 180 minutes or until tender.
2 quinces- knife
- chopping board
- citrus juicer
- roasting dish
- baking parchment
- foil
- oven
Carefully remove the covers. Baste the fruit and raise the oven to 180 °C. Bake uncovered for another 20 minutes; serve warm with the thickened syrup.
- oven
- roasting dish
- spoon
- oven gloves
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration