Delicious Slow-Roasted Quinces with Honey, Cinnamon, and Cloves: A Fall Favorite Recipe
Indulge in the rich flavors of fall with these slow-roasted quinces, bathed in honey, cinnamon, and cloves. Whether served warm with custard or transformed into homemade remedies, this recipe captures the essence of the season. Don't forget to explore the world of quinces, each variety offering its unique charm.
Ingredients
- 3 medium to large quinces fuzz brushed off
- 1 cup honey
- Zest and juice of 1 orange
- 1 cinnamon quill
- 6 cloves
- 2 fresh bay leaves
- Dehydrated orange slices Optional
Instructions
- Preheat your oven to 284°F (140C) fan-forced or 320°F (160C) conventional.
- Carefully cut the quinces in half lengthways, placing them cut side up in a ceramic baking dish.
- Drizzle honey, add orange zest and juice, and pour over the quinces. Scatter cinnamon quills, cloves, dried orange slices and bay leaves. Cover with foil and bake for two hours.
- Uncover and cook for an additional two hours until the quinces turn crimson, and a thick, fragrant syrup forms.
- Optional:
- Serve warm with vanilla custard, ice cream, or Greek yogurt.
Video
Notes
- When buying quinces, choose fragrant, heavy ones; yellow indicates ripeness.
- Use leftover quinces for quince paste - strain the syrup, puree the flesh, and set in the fridge.
- Cooking quinces in their skins enhances their vibrant ruby color.
- Don't discard quince seeds; they thicken the syrup and make a soothing tea for coughs and sore throats.
- Experiment with cardamom seeds if cloves are unavailable - their flavor complements quince jams beautifully.
- Explore other quince varieties; there are several species worldwide.
- Benefits: Quinces, packed with antioxidants, offer immune-boosting properties. Their seeds and syrup contribute to soothing teas, making this recipe not just a delight for the palate but also a comforting remedy for seasonal ailments.