Roasting is one of the easiest ways to unlock quince’s extraordinary fragrance. This version is only lightly sweet and works equally well as a dessert or alongside savory dishes.
INGREDIENTS
3 medium quince
3 tablespoons honey
2 tablespoons unsalted butter, melted
1 tablespoon lemon juice
1 small sprig fresh rosemary, finely chopped
1/2 cup water
Pinch of salt
Freshly ground black pepper, optional
METHOD:
Preheat the oven to 375°F.
Peel, core, and cut the quince into wedges. Arrange the wedges in a baking dish.
Whisk together the honey, melted butter, lemon juice, rosemary, water, and salt. Pour the mixture over the quince and turn the wedges to coat.
Cover tightly with foil and roast for about 35 minutes.
Remove the foil, turn the quince, and continue roasting for another 20–30 minutes, or until very tender and lightly caramelized.
Spoon the pan juices over the fruit before serving. Add a little black pepper if serving with a savory meal.
Serve warm or at room temperature.
Try it with: roast pork, chicken, duck, yogurt, vanilla ice cream, or a cheese board.
