Thursday, 19 April 2007
I've always considered myself to be the wicked dessert girl. Chocolate, cream and pastries over a fruit salad any day. Yet of late I've found myself opting for more and more fruit based desserts. As Autumn sets in I think of apple puddings with toffee syrup, berry cobblers and baked quinces. Of course with enough butter and cream fruit can be wicked too.
This is also my contribution to Weekend Herb Blogging this week hosted by Sher of What Did You Eat?
Baked Quinces with Red Wine Syrup
2 quinces peeled and quartered
2 cups water
1/2 cup red wine
2 tbsp sugar
1 tbsp butter
a dash of vanilla
Preheat your oven to 200 C/ 400F. Using an ovenproof pan on the stovetop add te butter and sugar. When sugar begins to dissolve and bubble place quinces into the caramel syrup. Reduce heat to prevent burning and allow quinces to caramelize for a few minutes on each side. Add the red wine and vanilla and allow the quinces to absorb the winey juices for a few minutes before adding the water. Pop in the oven for 1 hour covered with a lid or foil. Remove fruit and place pan back on stove top. Allow syrup to reduce to desired consistency and then spoon over fruit. Serve with double cream.