Thursday, 19 April 2007

Wicked Fruit

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.


Freya and Paul said...

Quinces are so beautiful! Yours look stunning! A lovely dessert, I'd have some Mascarpone Cheese with them just to up the calorie content!

sher said...

Ahh--lovely! And good for you you too! Thanks for taking part in WHB and giving us this wonderful recipe.

Patricia Scarpin said...

I've never had quinces, Truffle, do you believe it?

These look delicious - the color is so intense!

Lucy said...

The fragrance of a bowl of quinces in the kitchen always makes me a happy girl.

Red wine - yum. Have been wondering what to try next with mine. Ta!

Truffle said...

Freya and Paul- Mascarpone sounds like a brilliant accompaniment. I must give it a try!

Thanks for your kind words and for hosting the event Sher.

Oh Patricia, you must! They are apple like in texture but with a beautiful aroma. For a long time I'd only had them in restaurants served with roasted meats like duck or in the paste form with cheese. Once you cook with them at home once you'll be converted! They have the most delicious aroma and roasting them fills your home with that gorgeous scent.

Lucy- I absolutely agree with you. I must make more of an effort to use them this season. I love the rosy tint the red wine gives them.

Kalyn said...

Gorgeous photo! Quinces are one of the things I first learned about from Weekend Herb Blogging, and I only tasted them for the first time recently. Sounds delicious.

Truffle said...

Thanks Kalyn and thanks too for organising such a wonderful event!