Maple Chardonnay Slow Roasted Quinces
Recipe inspired by The Aristologist, Nigel Slater and Anabel Langbein.
- 88 quinces
- 2cups2 cups chardonnay (or other fruity white wine)
- 3/4cup3/4 cup white sugar
- 88 whole cloves
- 44 star anise
- 1stick1 stick cinnamon
- 1/21/2 lemon
- 1/2cup1/2 cup maple syrup
Adapted from bakingequalslove.com
1. Preheat the oven to 150 C with the rack on a low shelf. Rub off all the furry bits of the skin of the quinces, then peel and quarter them (you can leave the cores in or take them out - leaving them in makes the syrup set to more of a jelly). Immediately rub them with the cut lemon to slow the browning. They will still go a bit brown but this will get covered up when cooked. Place cut side down in a large baking tray.
2. In a medium sauce pan, heat Chardonnay, cloves, cinnamon stick, star anise and sugar over medium-high heat. Bring to a boil and simmer until sugar has dissolved. Mix in maple syrup and squeeze juice of 1/2 lemon. Pour over the quince quarters.
3. Cover the baking dish with foil and bake at 150 C for 3 hours until the quinces have turned in a ruby red colour and are soft. Serve warm or cold with ice cream, use on tarts or cakes or in a crumble.