Quinces are mild-tasting, resembling a pear, and delightfully fragrant. And they are super rare with a short season - get them while you can!
- 2 ripe quinces
- 1/6 cup (or 8 teaspoons) chopped walnuts
- 4 teaspoons mild honey
- 1 cup water
- 1 cinnamon stick or half a teaspoon of ground cinnamon
1. Preheat oven to 350F. Cut quinces in half and scoop out the core and seeds - I like using a melon baller for this to make it easier (and if you find that you have scooped out too much of the quince flesh in the process, just add it back in.) Add two teaspoons of roughly chopped walnuts, followed by one teaspoon of honey, into each quince half.
2. Pour a cup of water into a deep baking dish. Sprinkle half a teaspoon of ground cinnamon or place a cinnamon stick in the water to infuse some subtle holiday spice flavor. Place the quinces into the baking dish and cover loosely with foil. Bake for an hour to an hour and a half, until the fruit is fork tender. Serve warm, topped with a spoonful of the reduced cinnamon liquid on top.
Recipe by Local Roots NYer and photographer @Ksushas
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