Challenge Book #9 - Pot Roasted Quinces
So here we are at the end of the quince road. I have just one more quince recipe to share. Hang tough people! These are pot roasted quinces - quite spectacular - no? They are more pot poached quinces than anything else, but hey, let's not get picky here.
The idea is to poach small quinces whole and then leave them to set in their own jelly. How cool is that?!
My jelly was very soft. I put this down to not boiling the quinces for long enough at the very beginning of the recipe. Never mind, they were still delicious. And spectacular, did I mention that?
They were really incredibly easy to make. It's hard to see how they could go wrong. Except for, you know, the jelly not setting properly.
Here we are at Challenge Book #9 - Maggie's Harvest.
This is the first recipe I have made from this book. In typical Maggie Beer fashion it's packed with no nonsense home style recipes all of which sound absolutely delicious. I often just sit and read through it - drooling.
Pot Roasted Quinces
(adapted from Maggie's Harvest)
6 small-medium sized quinces
4 cups sugar
1.5 litres water
juice of 3 lemons
Rub down and wash the quinces well. Pack them tightly into a heavy based saucepan. Add the sugar and water.
Boil at a reasonably high temperature until a jelly starts to form, then reduce heat and simmer for up to 5 hours. If necessary, weigh the quinces down under a small plate in order to keep the quinces under the syrup. Turn the quinces often, 4-5 times, to ensue that they are cooked evenly.
Add the lemon juice at the very last stage.
Serve whole or sliced with cream or custard.