Quince fruit is one of those understated fruit that you will fall in love with, once you learn how to properly cook it. Fun quince fact: It’s said that the forbidden fruit (yes, talking about Adam and Eve) was a quince not an apple. People refer to it as ‘The Greek Forbidden Fruit’ and quince is believed to predate the apple. So, some believe that all the ancient mentions like the forbidden fruit in the Garden of Eden were indeed referring to a quince. This recipe utilizes the first, tart fruit of winter and turning them into mouthfuls of sweet, glazed delights that will warm up the fiercest of winters!
Serves 4 Time: 40’
2 large quinces
1/5 cup olive oil
¼ cup honey
A dash of cinnamon (optional)
Preheat the oven to 200 °C.
Cut the quinces in half and place on a lined baking pan, cut side down.
Bake for 15 minutes on their own to soften and release their juices.
Make the glaze: Whisk together the olive oil with the honey to get a smooth, velvety glaze.
Pour over the quinces and return to the oven. Bake until slightly charred, flipping half way through to coat them evenly with the oil-honey glaze.
Serve warm, optionally sprinkled with cinnamon for an extra kick.