Costa Georgiadis Instagram – WHOLE-BAKED QUINCES! ✨
This really is the simplest way to cook quinces – which can be notoriously fiddly with all their little nubs if you try to peel and/or slice. But if you bake ‘em whole til they’re spoon-tender, the skin becomes fine and unobtrusive, and you can scoop the flesh off the core with ease. Sound on for the lid off vid 🤭
✨ Here’s what:
4-6 quinces (depending what fits in your oven-proof, lidded vessel)
1 cup sugar
1 vanilla bean (optional but excellent)
2-3 bay leaves
1-2 cinnamon quills/cassia bark
2-3 Star anise
A pinch’s worth of Cardamom pods
A pinch’s worth of cloves
Enough water to cover
✨ Here’s how:
1. Wash and defuzz the quinces
2. Combine all of the ingredients in the oven-proof container and pop the lid on
3. Bung it in the oven and crank the heat to 160C (140C fan). Bake for 4-5 hours until spoon-tender and rosy.
4. Serve warm, or leave in the fridge overnight for the colour to intensity.
5. Pop over yoghurt, porridge, scoop straight into your gob.
6. It’ll last for weeks (!!) in the fridge if you’re a small household, so feel free to make more than you think you’ll eat at first!
This morning on Saturday Breakfast, I quipped about quinces with @costasworld (filigree on the leaves is fine and normal!) & @etreanne, @melbournefarmersmarkets CEO (they’re everywhere at the FMs and Markets of Melb!), and mentioned my riff on @fionahammondfood’s whole-baked quinces from @gather_mp / @torellofarm.
Lo and behold, I visited Torello just before, and Monique behind the till said “gosh we’ve been busy… and everyone’s buying quinces for some reason?!”
I really do forget what an impact the wireless can have for piquing curiosity, and what a privilege it is to get to chat to, for, and about, my favourite foodie things and people! Until next week! 6am! ✨ | Posted on 20/Apr/2024 12:15:03
