Annie’s Slow Roasted Quinces
- 8 heaped tbsp sugar
- 1 lt water
- 4 cloves
- Stick cinnamon
- 4 quinces
- ½ a lemon
- 8 tbsp maple syrup
Preheat AGA simmering oven or set your Rayburn to 120 degrees. Put the sugar and water into a saucepan and bring to the boil. Add the cloves and cinnamon. Peel and halve the quinces and rub them with lemon to stop them browning.
Place the quinces and the sugar syrup in a baking tray, cover and place in the simmering oven and let them roast till tender. They may be ready in 2 hours or perhaps take a little longer, depending on their size and ripeness.
Preheat the AGA baking oven or increase Rayburn temperature to 180 degrees. When they are tender to the point of a knife, lift the quinces out and put them in a shallow baking dish or roasting tin. Take 150ml of the cooking liquid, add the maple syrup and, together with the aromatics, pour over the quinces.
Bake for 30 minute or so till very soft and tender. Serve with their cooking juices. And cream, yoghurt or ice cream.