Baked Quinces With Apricot Caramel
An easy and delicious way to discover or re-discover quinces. They are a retro food which you do not often find in supermarkets. You cannot eat them raw. These quinces are baked and glazed with an apricot caramel sauce which goes perfectly with the acidity of the fruit.
(baked quinces For 2 or 3 people)
- 2 or 3 ripe quinces
- 100 grams/3.5 ozs sugar divided into 2 lots of 50 grams/1.7 ozs (white granulated or caster sugar)
- 50 ml/1.7 fl ozs crème fraiche or double cream (heavy cream)
- 250ml/1 cup of apricot nectar
- Small knob of butter
Cooking time: 45 minutes to 1 hour (depending on how ripe the fruit is and how soft you want it)
Cooking temperature: 200 degrees Celsius (around 400 Fahrenheit)
- Preheat the oven to 200 degrees C (400F) (fan forced)
- Rub off the fur from each quince
- Shave a small slice off the end of each quince so that each end is flat and horizontal
- Using an apple corer, and without piercing the bottom, remove the centre of each quince. After coring, use a small spoon to finish removing all remnants of the seeds and hard core parts.
- Peel the quinces with a vegetable peeler.
- Roll each quince in the sugar to coat them and mix the remaining sugar with the cream.
- Spoon the mixture into the cavity of each quince and place them into a baking dish.
- Pour half of the apricot nectar into the base of the dish, place it into the oven and bake for 45 to 60 minutes until cooked.
- During the baking, every 15-20 minutes pour a little more of the apricot nectar into the dish and baste the fruit with the nectar
- Once cooked, tip the contents of each quince into the baking dish with the nectar and remove the quinces onto a plate.
- Melt a piece of butter into the pan by returning it to the oven, and once melted, glaze each fruit by again basting with the liquid in the dish. The fruit is now ready for eating.
Learn how to bake quinces with this video: