Quinced Baked in Honey
A community recipe by sparklesNot tested or verified by Nigella.com
Introduction
Recipe is from Stephanie Alexander's "The Cook's Companion" The recipe was originally published in 1960 by her mother, Mary Burchett in her cookery book, "Through my kitchen door." Serves 6 This is made as a Dessert, however could also make a wonderful fruit Breakfast
Recipe is from Stephanie Alexander's "The Cook's Companion" The recipe was originally published in 1960 by her mother, Mary Burchett in her cookery book, "Through my kitchen door." Serves 6 This is made as a Dessert, however could also make a wonderful fruit Breakfast
Ingredients
Serves: 2-3
- 3 quinces
- 80 grams butter
- 4 tablespoons honey
- 60 millilitres water
- 3 quinces
- 2⅚ ounces butter
- 4 tablespoons honey
- 2 fluid ounces water
Method
Quinced Baked in Honey is a community recipe submitted by sparkles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by gaertnerin on 2nd October 2011
Show more commentsThis recipe is wonderful! After getting blisters the first time, digging out the cores, I decided to cheat and just cut the quinces into quarters, then remove the cores with a knife. That worked fine. The second time round, I also decided to use less butter - none to grease the dish and just a small dab on each piece of quince. I preferred it that way - not quite as rich, but with the heavenly flavour of the quince just as strong.