Slow Baked Quinces With Honey Yoghurt
A community recipe by katharineNot tested or verified by Nigella.com
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Preheat oven to 150 deg C. Halve the quinces, leaving the skin intact. using a spoon, remove the seeds and core, forming a hollow in each quince half. Put the quince halves, skin side down, into a greased ovenproof dish. Divide the butter and maple syrup between the hollows in the fruit and pour the water into the dish. Cover the dish with aluminium foil and cook the quinces, basting occasionally, on the centre shelf of the oven for 3 hors or until they are soft and a rich red. Serve the quinces hot or warm, with their hollows filled with baking juices and honey yoghurt.
Preheat oven to 150 deg C. Halve the quinces, leaving the skin intact. using a spoon, remove the seeds and core, forming a hollow in each quince half. Put the quince halves, skin side down, into a greased ovenproof dish. Divide the butter and maple syrup between the hollows in the fruit and pour the water into the dish. Cover the dish with aluminium foil and cook the quinces, basting occasionally, on the centre shelf of the oven for 3 hors or until they are soft and a rich red. Serve the quinces hot or warm, with their hollows filled with baking juices and honey yoghurt.
Introduction
Baked quinces
Baked quinces
Ingredients
Serves: 6
Metric
Cups
- 3 quinces (washed well)
- 40 grams butter
- 4 tablespoons maple syrup (pure)
- 63 millilitres water
- 3 quinces (washed well)
- 1 ounce butter
- 4 tablespoons maple syrup (pure)
- 2⅕ fluid ounces water
Method
Slow Baked Quinces With Honey Yoghurt is a community recipe submitted by katharine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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