makes
1 jar
prep
10 minutes
cook
3 hours
difficulty
Easy
makes
1 jar
serves
preparation
10
minutes
cooking
3
hours
difficulty
Easy
level
Ingredients
- 2 kg (about 6) quinces
- 150 g (⅔ cup) caster sugar
- 2 tbsp honey
- 1 cinnamon quill
- 2 strips lemon rind
- 2 star anise
Instructions
Preheat oven to 160ºC. Wash quinces and pat dry. Place in a roasting pan and cover with 400 ml water. Sprinkle over sugar, drizzle over honey, then add remaining ingredients to pan.
Cover tightly with aluminum foil and roast for 3 hours or until quinces and cooking syrup are a deep, ruby-pink colour.
Remove quinces from pan and strain syrup into a sterilised jar. Both will keep in the fridge for a couple of weeks.
Photography by Alan Benson. Styling by Michelle Crawford. Food Preparation by Lucy Schluter.
As seen in Feast magazine, June 2014, Issue 32.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
