Thursday, March 27, 2008

Almost at their destination

QUINCE #2: How long have we been sitting in these boat-like things on the table for? Because, just between you and I, the guy next to me is getting kinda whiffy. Letting off some ethylene or something, and smelling ripe. Can we change spots?
QUINCE #1: Two weeks. But don't worry kids, we'll be at our destination soon.
QUINCE #3: Where are we going?
QUINCE #1: Some place called 'Oven baked in sugar syrup'.
QUINCE #4: What's the hold up already? Why aren't we there yet?
QUINCE #1: Word in the fruit bowl is that she's waiting for a rainy day. Apparently it takes 6 hours to get to 'Oven baked', so she wants it all cold out so it's nice and cosy inside with the oven on.
QUINCE #2: Well it's certainly cold enough now. Is it warm where we're going?
QUINCE #1: Sure is. A balmy 160 C.
QUINCE #3: Oooooh, lovely! Sounds so tropical!
QUINCE #1: Well it's funny you mention that, sweetheart, (nice stem, by the way), as I think it is. We're meeting some characters there called Raw Caster Sugar and Vanilla Bean, which sounds pretty darn tropical to me.
QUINCE #3 (sighing happily): This sure has been some adventure since leaving the tree. I know that we're all going to get along just fine!
Oven baked quinces in sugar syrup
6 quinces, peeled and thickly sliced
3 cups water
2 cups raw caster sugar
1 vanilla bean
1 - Place sugar and water in a saucepan, and bring to the boil. Simmer gently until all the sugar is dissolved.
2 - Preheat oven to 160 C. Place quinces in a casserole dish, then add the vanilla bean, firstly scraping out the seeds. Pour over the sugar syrup, then cover the dish tightly.
3 - Place in oven and cook for 6 hours, or until the quinces are a deep ruby colour. Every few hours take the quinces out and turn them over, covering with syrup.
Serve with yoghurt, cream, on porridge etc. Delish!


  1. Oh YUM. Do you have a quince tree?

  2. Challenger for your Lucinda Guy knitting book (which -is- gorgeous) is "The Rowan Story Book of Little Knits". Seriously.

  3. Nope, no tree. But we do have access to the Abbotford Convent Farmer's Market!

    Oh, and other other book? Confession: I've got that one, too!

  4. Anonymous2:47 pm

    Mmmmmmmmmm! Do you deliver?
    CAn we see a pic of them when they are done?
    I make one quince tart a year. Call me lazy, but it's a lot of work!

  5. Anonymous3:09 pm

    Mmmmm, sounds yummy!

    Oh wait! Only 6 quinces to make the dish, so what happened to the rest of them?? Don't tell me some poor quinces didn't make it to their destination!


  6. Nah - 6 is as many as my casserole dish can hold!

  7. Autumn means quinces! I am on a mission this year to illuminate anyone who doesn't know the joys of turning a funnylooking, bitter tasting (raw) furry fruit into a sweet, juicy, deliciously pink dessert, perfect for a cold evening. Even lady at fruit shop didn't know what to do with them!Shock and horror! I have just borrowed Maggie Beer's new tome and will study her quince section thoroughly!

  8. Anonymous11:47 am

    Oh my gosh, dying laughing. And how gorgeous are these photos?


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