Roast quinces with crème fraÎche and caramel syrup
The fig season came and went before I had a real chance to do anything with them. Fortunately the quince season is a bit longer, and I do not intend to waste the opportunity. Already, the restaurant kitchen has been busy making rose-scented quince pastes for cheeses and bottling amber-hued quarters of the fruit to be put into ice-cream later in the year.
- Preheat the oven to 180C.
- Heat the sugar, water, cloves and cinnamon quill until boiling. Peel, seed and quarter the quinces, rubbing them with lemon juice to prevent browning.
- Place the quinces in the syrup and simmer for 25 minutes until tender. Remove the quinces to a roasting dish, cover with 1 cup of cooking liquid, add the honey and bake for 30 minutes.
- Serve with crème fraîche and the cooking juices.