Some would say "pudding" rather than "dessert" here in New Zealand, but I made Nigel Slater's Roast Quince this week, using my beautiful first quince plus others supplied by Anna.
I know, I've raved on about this dish previously, it's seriously yum. The quinces are halved, peeled, rubbed with lemon, then simmered in a sugar syrup with star anise and cloves. Once soft they are then baked in some of the syrup, the aromatics and maple syrup.
Now that Anna has tipped me off that whole quince freeze reasonably well, I've got a stash put away to make this dessert during the winter. It's one of my all time favorites!
Comments