Turkish roast quinces with creme fraiche and halva
Prep
10m
Cook
4h
20m
serves
4
Turkish roast quinces with creme fraiche and halva
"For me quinces are the sexiest of fruit; all downy skin, soft curves and heavy in the hand. On the surface they're hard, but get to know them and you'll discover a soft, pinkness that is fresh like apple and scented like rose." - Matt Preston
Ingredients (8)
- 4 quinces
- Juice of 1 lemon
- 2 cups (500ml) white wine
- 2 cups (440g) caster sugar
- 200g creme fraiche
- 100g plain or vanilla halva
- 1/4 cup (35g) pistachios, chopped
- Dried rose petals (optional), to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 140°C.
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2.Peel the quinces and slice in half, discarding the core and seeds. Place the quince cheeks in a bowl of cold water with the lemon juice.
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3.Combine the wine and sugar in a saucepan over medium heat. Bring to a simmer, then cook, stirring, for 1-2 minutes until the sugar dissolves.
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4.Arrange the quinces cut-side down in a 3L (12-cup) capacity baking dish.
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5.Pour over the wine syrup, topping up with extra hot water so the quinces are just covered. Cover pan with foil and bake for 4 hours or until tender and pink.
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6.Remove quinces from dish. Strain the cooking liquid into a saucepan over medium heat. Cook for 15 minutes or until reduced and thickened.
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7.Serve the quinces with creme fraiche, drizzled with syrup and sprinkled with halva, pistachios and rose petals, if using.
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