|Slow roasted quinces ready to eat|
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Quinces. This recipe for slow roasted quinces has resulted in 6 delectable soft fleshed fruit, and a uniquely flavoured, sweet pink syrup which can be stored for a couple weeks in the fridge. It is adapted from Matthew's recipe in the latest edition of Feast magazine, where he grows his own quinces in Tasmania.
This is warm comfort food on a cool Autumn night. It's May, and I've only just discovered quinces for the first time at the supermarket, thanks to a tip off from our friend Paul, and marvel at the transformation which takes place in the kitchen when they are baked or poached. The flesh of this yellow and knobbly fruit changes within a few hours to a deep ruby red colour, with an intense, Middle Eastern flavour, filling the kitchen with an intoxicating fragrance. After all, this fruit originated from exotic Persia (Iran) in the Middle East, and belongs to the same family as the Rose, the Rosaceae family, being also related to apples and pears. That is some pedigree.The Portuguese for quince is marmello,which evolved into the word marmalade in the English and French language.