When I recently posted on Facebook about finally snagging some quinces at the grocery store, a number of you chimed in with suggestions, ideas, and thoughts about how best to enjoy these quirky fruits. But one simple description stuck with me: baked with heavy cream. I just had to make it, so thanks, Lydia! :)
The result is a tender and easily prepared dessert. Rather than bringing the dish down, its simplicity speaks through the ages, especially in a day and age when dessert has been largely relegated to something ordered in restaurants, where it is fancy and complicated (don’t get me wrong- I always order dessert!). But why stop there? It would also make a divine breakfast for a lazy weekend morning. When prepared this way I don’t think the fruit itself has as much flavor as an apple, but it has a bit more body, which perfectly showcases the array of toppings. The nuts offer a counter-texture with their crunchiness, and the honey and cream elevate the whole thing to something just shy of showy. In short? It’s delish!
So, the next time you spy quince in the store, grab ’em, and give this a try!
Where in Westeros?
Just about anywhere, I’d suspect. Can’t you just see the children at Winterfell tucking into this after a morning playing out in the snow? Or the ladies in King’s Landing while they titter about the latest court gossip? The variety of toppings is endless: walnuts in the north, pistachios in the south, and perhaps even more exotic additions from across the Narrow Sea in port cities. It’s a lovely cold weather dish, and let me tell you: it makes Winter a whole lot more appealing!
Recipe for Roasted Quince
- 2-3 quinces, sliced in half and cored
- 2 Tbs. salted butter, room temperature
- 1/2 tsp ground cinnamon
- 2 Tbs. brown sugar
- 1/4 cup each pistachios, walnuts, chopped small
- honey and heavy cream, to serve
- 1 cup water
- 2-3 bay leaves
Preheat the oven to 350F. Place the quince halves, cut side up, in a baking dish. Cream together the butter, cinnamon, and brown sugar, then divide the mixture evenly between the fruits. Pour the water and bay leaves into the baking dish around the fruit, and move to the oven. Bake for around an hour, or until the fruit is soft when poked with a fork or skewer.
To serve, carefully move the hot quinces to serving plates. Top with the chopped nuts, then pour over a bit of honey and heavy cream. Enjoy!