Aromatic roasted quinces

2 quinces, peeled, cored
175g sugar
1 vanilla pod
1 cinnamon stalk
8 green cardamom pods
5 drops orange oil
water

Heat half a litre of water and stir in the sugar until melted. Add the spices and orange oil. Halve or quarter the quinces, so that they fit snugly into a covered oven-proof dish. If the water level seems too low, less than 3 or 4cm, add some more. Let cook in a 200ºC oven for about 90 minutes (or 60 minutes when quartered), flipping them over half way through. Then turn off the oven and let the quinces sit in the oven using up residual heat. Remove when cooled. I let mine sit overnight since I roasted them at 11pm.
Now the quinces should be very dark and soft as silk but still holding their shape.

These beauties are great to eat on their own or with cheese and biscuits but you could turn half of the slices into a quince tatin. And if there are any leftover bits and bobs then use them to make quince bruschette!


Quince tatin

2 whole halves of roasted quince (above)
250g puff pastry
ca. 50g sugar
ca. 50g butter
pinch of salt

Toss sugar, salt and butter into a cast iron pan, about 23cm. Let melt slowly before turning the heat up to medium-high. Let bubble until starting to caramelise. Cut quince into suitable chunks and place in the pan, as tight as possible, in one layer. Let bubble until lovely caramel forms.
Trim the pastry into a circle and place on top of the quinces, tucking the edges in neatly. Place the pan into a 210ºC oven and bake until golden.


Quince bruschette

take slices of crusty bread, grilled or toasted
smear with a good layer of Brie cheese (or spreadable cheese with tiny bits of ham in it)
top with roasted quince slices,
sprinkle with Feta crumbles,
drizzle with a bit of runny honey,
and eat right away!